Yam. Eat it boiled accompanied with palava sauce, garden eggs stew or any soup of your choice; fry it as yam chips to enjoy with grilled or baked chicken wings; roast it and enjoy it with freshly ground paprika & baked koobi; boil and mash it, mix it with palmoil to make eto or boil and pound it into fufu. But have you considered boiling it and mashing it up to make Yam pie? Maybe not but it's a fantastic idea which I have made several times in different ways. One way is to cook the meat base as a sauce and layer it with the yam or go raw and still layer it. I chose to go raw this time for a different experience.
In Ghana there are are several varieties of yam, popular amongst them are the Pona, Larebako, Muchumudu and Dente. Everyone loves Pona yam; it's softer, less dense, cooks faster and much tastier. CSIR has apparently released new varieties which have less sugar and are even suitable for diabetic patients; Afaase Adepa, Afaase Hoodenfoo, Afaase Biri and Afaase Soanyinto.
I got mine from my mother-in-law who is ever faithful in sending us Yam from her village in Togo and i must confess it's actually a very easy to work with variety.
This recipe is easy to make but needs patience especially when working with the yam and I would recommend using Pona yam in this recipe. I used two meats as well for a more varying exotic palate experience. The results are highly rewarding and delicious of course! Here's the step-by-step recipe.
PREP TIME COOKING TIME
20mins 30 mins
EASY 3 HUNGRY ADULTS
Half piece of Pona Yam ( 6 thick slices)
1/2 kilo minced beef
3 pieces of chicken or duck sausages diced
2 Sweet Green Pepper chopped
1 Large Red Onion
4 cloves of garlic
2 tablespoon of ground Paprika
2 Tablespoon Thyme
1/4 cup of milk
6 Tablespoon butter or coconut oil
1 Tablespoon black pepper
1 Teaspoon salt
1 egg yolk (for glazing)
Marinate the Meat
1. Spice up the minced beef with garlic, chopped onions, 1 spoon of coconut oil, paprika, thyme preferably the day before for overnight marinating.
2. The sausages were already spiced so there was no need to marinate them. Just dice them up nicely.
To make the Mashed Yam
1. Wash and peel sliced yam and place in salted boiling water.
2. Check for cooked texture by using a fork to pierce the center, if it breaks off easily then time to go off the fire. Cooking time takes about ten minutes.
3. Allow Yam to cool for five minutes. Using a fork or potato masher, mash into a fluffy texture.
4. Add one tablespoon of coconut oil or butter to prevent lumping. Add the rest for consistent fluffiness.
5. Pour milk into the yam a little at a time. If yam is too dry, add a little more milk. The milk is your binding ingredient. Sprinkle in black pepper.
Now for the pie..
Preheat the oven to Gas Mark 3.
1. Oil up the bottom of a baking dish and layer the meats on the bottom, starting with the minced beef first. Add in a bit of salt at this stage to the meats. I choose to do this as salt tends to dry out meats when added in for overnight marinating.
2. Spread out the mashed yam onto the meats using a wooden spatula. Fill in any openings with extra yam.
3. Layer the next level with more of the meats. This time, add the chopped green pepper.
4. Final topping is the last bit of the yam. Beat egg yolk and glaze the top of the yam using a glazing brush.
5. Pop into the oven for 25-30mins.
This was a well-enjoyed early dinner for me and hubby who had about 4 servings when I wasn't looking. The meats were well cooked and excellently flavoured!
The mashed yam was crumbly just like how I like it, without being too mushy. If you like mushy, that's awesome too.
This is a perfect type of comfort food to enjoy over sweet red wine whilst netflixing and chilling. Sweet!
Love this recipe? Please do share your thoughts in the comments below and share your personal recipe for a yam pie.
This is a SeeMyChow contribution by the blog Editor & Life & Style blogger Naa Oyoo Kumodzi who writes at naaoyooquartey.com . She is a born foodie, lifestyle blogger, food stylist & photographer and social media strategist for businesses.