👨‍🍳 Instruktioner

1. 1

   Peel and cut the yam into uniform chunks. Place in a pot, cover with water, add salt, and boil until tender (about 20-25 minutes).

2. 2

   While the yam is boiling, prepare the groundnut sauce. Blend the roasted peanuts into a smooth paste with a little water. Set aside.

   💡 Proffstips: Ensure the peanut paste is smooth to avoid a gritty sauce.
3. 3

   In a separate pot or pan, heat the vegetable oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.

4. 4

   Add the minced garlic, grated ginger, and chopped bell pepper. Cook for another 3-4 minutes until fragrant and the pepper is slightly softened.

5. 5

   Stir in the blended tomatoes (or crushed tomatoes) and the optional chili pepper. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.

   💡 Proffstips: Allowing the tomato base to cook down well is key for flavor development.
6. 6

   Add the smooth peanut paste to the tomato mixture. Stir well to combine. Gradually add water, about 1-2 cups, to reach your desired sauce consistency. Add the stock cube if using.

   💡 Proffstips: Add water slowly to prevent the sauce from becoming too thin.
7. 7

   Bring the sauce to a simmer and cook for 10-15 minutes, stirring frequently to prevent sticking. Season with salt to taste.

   💡 Proffstips: Peanut sauce can thicken as it cooks; adjust water as needed.
8. 8

   Once the yam is tender, drain it thoroughly. Mash the yam with a fork or masher until smooth. You can add a splash of water or a knob of butter for extra smoothness if desired.

   💡 Proffstips: Mash the yam while it's hot for the best texture.
9. 9

   Serve the mashed yam hot, generously topped with the groundnut sauce. Garnish with extra chopped peanuts or fresh herbs if desired.