Sauteed Sweet Potatoes and Greens

4 strips bacon
4 sweet potatoes, peeled, quartered, and sliced
2 cloves garlic, minced
6 ounces spinach, Swiss chard, or other seasonal greens, coarsely chopped
Salt and pepper

In a large skillet, cook the bacon until crisp . Drain it on paper towels and crumble. Pour out all but 5 tablespoons of bacon fat from the skillet. Cook the sweet potato, covered, for about 10 minutes. Uncover, add the garlic, and cook for another 8 minutes. Add the greens and cook just until wilted. Season with salt and pepper and sprinkle with crumbled bacon.

serves 6 to 8

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Sweet Potato and Chive Pancakes

1 pound sweet potatoes, cooked, peeled, and mashed
1/3 cup flour
I teaspoon cornstarch
1 whole egg
2 egg yolks
1/2 cup milk
1/4 teaspoon each salt and freshly ground black pepper
1/2 cup chopped fresh chives
4 tablespoons butter or oil for frying
1 cup plain yogurt or sour cream
1 teaspoon ground cumin

In a food processor, combine the potato with the remaining ingredients, except the butter, yogurt, and cumin, until smooth. In a large skillet, heat the oil. Spoon the batter into the pan to form 2-inch pancakes. Fry for about 45 seconds per side, or until golden-brown. Serve immediately. Combine the yogurt with the cumin and serve over the pancakes.

makes 12 pancakes.

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Yam Chowder

4 tablespoons oil
1 leek, white part only, chopped
2 1/2 stalks celery, chopped
2 jalapeno peppers, seeded, deveined, and chopped
1/2 cup chopped fresh parsley
1 teaspoon ground cumin
1/4 pound mushrooms, coarsely chopped
2 tablespoons tomato paste
4 medium sweet potatoes or yams, peeled and cut into 1/4 inch cubes
6 cups chicken stock

2 cups corn kernels (fresh, frozen, or canned)
Salt and pepper
1/2 cup fresh cilantro leaves for garnish

In a large saucepan, heat the oil. Cook the leek, celery, and jalapefio until soft, about 8 minutes. Stir in the parsley, cumin, and mushrooms and cook for 2 more minutes. Add the tomato paste and sweet potato and stir well to combine. Pour in the stock and bring to a boil. Reduce the heat, partially cover, and simmer for 15 minutes.

Add the corn and cook for another 5 minutes. Remove about 1 cup of the vegetables to a food processor and puree with about 1/2 cup liquid from the soup. Return to the pot, season with salt and pepper, and sprinkle with cilantro.

serves 8

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Steamed Cassava Cuts

Ingredients

• 500gm cassava (tapioca), peeled and grated
• 150gm granulated sugar
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 medium coconut, grated and steamed with 1/4 tsp salt and 5 pandan leaves, shredded and tied into knots food dye, according to preference

Directions

• Mix grated tapioca, granulated sugar, salt and vanilla.
• Divide dough into 3 parts, each to be given a different colour.
• Line the base of the steamer basket with grease-proof paper or banana leaves.
• Pour in dough of one colour and level it according to the shape of the steamer basket.
• Pile on the other doughs in alternating colours. Alternatively, you can steam each colour separately if you prefer the titbit to be of one colour only.
• Steam for about 45 minutes until done, remove, cool and cut into pieces.
• Roll the Sentiling in steamed, grated coconut before serving.

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Yam rice 1

What would you eat Yam Rice with ? In some Singapore eateries, or even hawker centers, yam rice is usually served with braised duck, salted vegetable (mustard greens) soup or with turtle soup. Yam and Taro, what is the difference ? In Singapore/Malaysia and other Southeast Asia countries, yam and taro mean the same thing; but here in the United States, it is taro here and yam is sweet potato

Yam/Taro Rice (serve 4)
Ingredients:
-2.5 cups rice, washed
-1 piece of medium-sized peeled and cooked yam/taro, diced
-1tbsp dried shrimps, soaked for 5mins, chopped to small pieces
-300gpork belly, seasoned (can be an option)
-salt & pepper to taste
-fried shallots

Marinade/seasoning (for pork); similar to pork belly
-1tsp dark soya sauce
-1/2 tsp oyster sauce
-1tsp cane sugar
-1/2 tsp tomato ketchup
-1/2 tsp white peppercorns
-1 pinch five spice powder (if no five-spice, some all-spice will do)
-1/2 tsp salt
-1tsp chinese cooking wine
-1tsp crushed garlic
(leave marinated pork in fridge for 1hr)

Method:

1. Cooked rice as per normal in rice cooker
2. Heat some oil in a saucepan
3. Saute dried shrimps until fragrant
4. Add in pork and fry for 8-10mins (if not adding meat, skip this and go to 5.)
5. Toss in yam to fry for about 3-5mins
6. Add in a bit of water, salt and pepper to taste and let yam simmer about 5min. Set aside (if meat not added, season with five-spice powder and soy sauce)
7. When rice is cooked, add in yam mixture, fried shallots and mix it thoroughly
8. Garnish with spring onions/cilantro & more fried shallots before serving

Note: If you want to omit the meat, you could. Just increase the quantity of dried shrimps - add half or one, more tbsp dried shrimps - from 1tbsp to ~2tbsps, to increase the aroma and flavor; and seasoned with pinches of five-spice powder(or allspice) and 1tsp dark soy sauce while frying the yam/dried shrimps mixture.

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Spicy Yam Chips

Makes a few handfuls. Can you eat just one?

These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!

Ingredients

6 yams
⅓ cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
½ teaspoon powdered cumin

Preparation

1. In a food processor, slice the yams as thinly as possible.
2. Mix the olive oil and seasonings, then pour over the yams.
3. Massage oil into yams to make sure each is well coated.
4. Dehydrate until crispy (I usually dehydrate mine at 115°F for about 12 hours).

The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!

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Crispy Yam Fries

Ingredients
Yam - 1 small
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Tamarind paste - 1/8 tsp
Salt
Oil for deep frying

Method

1. Peel off the skin of the Yam and wash it and cut it into desirable shape. (I cut it like french fries).
2. Take little water in a pan , add chilly powder, turmeric powder, tamarind juice, salt and add the vegetable. Cook till the vegetable is half done. (until the water gets dry)
3. Now in a frying pan, add oil and deep fry the cooked yam until brown and crispy and serve hot with rice.
4. Note: You can also fry it directly in oil without cooking it before. But I prefer to half cook it before and fry again. It reduced the frying time and with little oil.

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Sweet Potato and Squash Bake

This is a recipe for a mix of sweet potato and squash

Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

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Steamed Yam Cake

Ingredients:

400 g Yam, diced into small cubes
80 g Dried Shrimps, soaked & chopped
4 Shallots, sliced
300 ml Water
3 tbsp Cooking Oil
8 nos. Chinese Mushrooms, soaked & diced
2 nos. Chinese Sausages, diced
2 tbsp Light Soya Sauce
1-1/2 tsp Salt
1-1/2 tsp Sugar
1/4 Pepper
1/2 tsp Five Spice Powder

Batter

210 g Rice Flour
30 g Wheat Flour
250 ml Water

Method:

1. Grease the tray with cooking oil. Set aside.
2. In a mixing bowl, mix rice flour, wheat flour and water to batter. Set aside.
3. Heat oil in a wok, add sliced shallots and chopped shrimps; Stir-fry till fragrant. Add mushrooms, sausages and all the seasonings; Stir-fry for a while and dish out half of the mixture.
4. Add in yam and water to the remaining mixture in the wok; Bring to a boil; Turn heat to low and pour in batter. Keep stirring until batter thicken (sticky dough like texture) ; Dish out to prepared tin.
5. Put yam cake in the steamer over rapid boiling water for 1 hours.
6. Let cooked yam cake cool completely; Spread the reserved mixture on top; Cut & serve.

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Red Lentil and Yam Curry

Ingredients:
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
2 medium yams (or sweet potatoes, peeeled and chopped in large cubes (about 1/2-1")
1 bay leaf
4 cups chicken stock
2 cups red lentils, rinsed and picked over
4 tablespoons fresh cilantro, finely chopped
salt and freshly ground black pepper

Method:
In a heavy bottom pot or Dutch Oven heat oil and onions over medium low heat, add a pinch of sugar and a pinch of salt. Cook them until they start to caramelize then add the ginger, curry powder, garlic, sweet potato or yam and bay leaf. Stir for a minute until it becomes fragrant and then add the water or stock and then stir in the lentils. Cover and simmer over medium low for 18-20 minutes until yams and lentils are tender. Adjust for seasoning - you will likely need salt. Stir in cilantro and serve.

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Stir fried Yam Leaf

Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste)

Ingredients:

1 box of yam leaf (approximately 0.8 lb)
1 tablespoon of belacan/shrimp paste
2 red bird's eye chilies or 1 regular red chili (remove seeds and thinly cut)
3 tablespoons cooking oil
3 cloves garlic (finely chopped)
1 tablespoon roasted chili paste
1 tablespoon dried shrimp
A few dashes fish sauce

Roasted Chili Paste

A handful of dried chilies
2 tablespoon of cooking oil
Water

Method:

Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside. Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.

Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside. Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring. As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot.

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Creamy Orange Tapioca with Pears

From the First World

Ingredients

• 1 egg
• 1/3 cup sugar
• pinch of salt
• 1 1/2 cups milk
• 3 tablespoons of tapioca
• 2 tablespoons of grated orange rind
• 1 cup whipped cream
• 1 teaspoon vanilla
• 1 tin poached pears

Method

Combine the egg, sugar and salt in a saucepan. Beat them together with a wooden spoon until blended. Stir in milk, tapioca and organe rind. Let it stand for five minutes. Set over moderate head and cook until the mixture comes to a full rolling boil, stirring constantly. Turn down heat and continue cooking and stirring. Remove from the heat and allow it to cool.
Whip the cream and fold into the tapioca mixture along with vanilla. Pour into a bowl and chill well. Top each serving with a poached pear half.

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Matapa

From Mozambique
This is a dish using the leaves of the cassava plant. It is a simple recipe but equires some hard work.

Ingredients

• 500g fresh cassava leaves
• 500g peanuts
• 1 cup grated coconut
• 1 cup coconut milk

Method

With a pestle and mortar grind the leaves after having removed the stems. Where electricity is available a blender can be used. Do the same with the peanuts.
Boil the crushed peanuts and then sieve to remove the husks and remaining pieces. Add the crushed leaves and remaining ingredients. Bring to a boil over a slow fire until it has the consistency of creamed spinach. Add salt to taste and serve.

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Chilli Cassava

Cassava 'Mogo'is widely used in different recipes by Gujarati people, who once lived in East Africa. This perticular dish is a meal itself and it is also served in evening parties or wedding receptions

Ingredients:

800g cassava
2 onions sliced
1 capsicum chopped
4 mild chillies cut and sliced
2 tomatoes chopped
2 tbsp ginger/garic paste
4 tbsp oil
2 tbsp chilli sauce
salt
Chilli powder
Coriander

Method:

• Cut the cassava into small square pieces and boil in salted water, making sure that, it is not overcooked. Drain off the excess water and leave it aside.
• Heat the oil in a pan. Fry sliced onions, capsicum and chillies for 2 to 3 minutes and take them out in a plate. Add ginger/garlic paste in the same oil, fry it for a minute and add tomatoes and let it cook for about 5 minutes. Add all the ingredients, adding cassava at the end and mix well.
• Garnish with coriander and serve hot.

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Yuca Bread

Equipment

food processor
sheet pan, lined with parchment or lightly coated with butter

Ingredients

1 cup yuca flour, plus more for dusting
1-1/2 teaspoons baking powder
2 large eggs
10 ounces queso fresco, crumbled
milk, as necessary

Preparation

1. Add 1 cup yuca flour plus the baking powder to the food processor bowl. Pulse a few times.
2. Add the eggs and crumbled cheese and process until the dough forms a ball. If the dough is too wet, sprinkle in a little more flour a tablespoon at a time; if it is too dry, add a teaspoon or two of milk.
3. Turn the dough out onto a floured surface and divide into four equal pieces. Lightly shape the first piece with your hands and then cut into four pieces. Roll each small piece into a small rope and then shape into a crescent. Place the crescents on the prepared pan. Continue with the remaining dough. You will have 16 crescents on the pan.
4. Cover with a flour sack towel and allow to rest in a warm place for 30 minutes.
5. While the dough is resting, preheat the oven to 375 F.
6. Bake the rolls on the top rack for about 20 minutes, until lightly browned. Serve warm.

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Sour Cassava

3 pounds yuca (cassava), cut into small dice (about 3 cups)
salted water
2 tablespoons butter
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar

Cook the yuca in the salted water for 25 minutes. Drain and set
aside. Melt the butter in a frying pan. Add the soy sauce and sugar.
When butter mixture starts to bubble, add the yuca. Saute over
medium-high heat for 5 minutes.

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Yuca Arrebosada

2 1/2 pounds yuca, peeled(see Note)
6 tablespoons unsalted butter
I tablespoon olive oil
2 teaspoons coarse sea salt
1/2 bunch flat-leaf parsley, coarsely chopped
Juice of I/2 lime
Lime wedges, for serving

Place the yuca in a large saucepan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork-tender. Check individual pieces for doneness, some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores.

In a very large skillet, combine the butter and olive oil over medium heat. Add the yuca pieces and sprinkle with 1 teaspoon of the salt. Cook the pieces on one side for about 10 minutes, stirring frequently, until brown. Turn the yuca pieces over with tongs and sprinkle with the remaining teaspoon salt. Cook for 10 to 15 minutes more, until the pieces are deep golden brown on all sides. With a slotted spoon, transfer to a large heated platter. Sprinkle with the chopped parsley and the lime juice and serve, accompanied by wedges of lime.

Note: Yuca, which is also called cassava, is available fresh and frozen in Hispanic markets. Check that there are no hairline cracks in the bark-like brown skin when purchasing fresh yuca. Yuca should be kept in a cool place outside the refrigerator. If you use some of it, peel the rest and store in the refrigerator in water to cover for I day, or freeze, well wrapped, for up to 3 months. To peel, first scrub and then cut it in half crosswise. Quarter each section lengthwise, then peel away the outside skin with a sharp knife. Rinse before cooking.

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Chapanas with Golden Raisins

2 tablespoons annatto seeds
1/2 cup aguardiente or light rum
1/2 cup water
2 1/2 pounds cassava, peeled (see Note) and finely grated
1/4 teaspoon ground cloves
1 cup sugar
Pinch of cayenne
1/4 cup golden raisins
24 dried banana leaf pieces, 12x10-inch, or 72 corn husks
2 ripe bananas, peeled and sliced 1/4-inch thick

In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 minutes. Place over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by about 25 percent, to 3/4 cup. Strain the liquid into a medium mixing bowl and discard the seeds. Add the grated yucca, cloves, sugar, cayenne, and raisins. Mix together well and set aside.

Heat a griddle or large cast-iron skillet to high heat. Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle). Wipe along the grain of each leaf with a towel, then cut out and discard the cords. Place a leaf on the work surface with the grain running vertically. Place 1 1/2 tablespoons of the filling about 2 inches from the near edge and lay 3 slices of banana over it. Place another 1 1/2 tablespoons of filling on top of the banana. Fold the edge of the leaf over the filling to cover. Fold both sides of the leaf toward the center and roll until you reach the opposite end of the leaf. Double-wrap with a second leaf, with the grain running horizontally. Repeat with the remaining leaves and filling until all the chapanas firmly with the thin kitchen twine.

Place them in a steamer over simmering water and cover with a few extra banana leaves, if desired. Cover tightly and steam for about 2 1/2 hours, maintaining the water level with hot water as necessary. Transfer the chapanas to a rack to cool thoroughly. Remove the cords, unfold the leaves, and serve. If desired, refrigerate for 1 to 2 days and bring to room temperature before serving.

Note: Yuca, which is also called cassava, is available fresh and frozen in Hispanic markets. Check that there are no hairline cracks in the bark-like brown skin when purchasing fresh cassava. Cassava should be kept in a cool place outside the refrigerator. If you use some of it, peel the rest and store in the refrigerator, in water, to cover for 1 day, or freeze, well wrapped, for up to 3 months. To peel, first scrub and then cut it in half crosswise. Quarter each section lengthwise, then peel away the outside skin with a sharp knife. Rinse before cooking.

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Yucca con Mojo

2 large cassavas or yucca, peeled and cut into 1-inch by 3-inch wedges
1 red onion, halved and sliced thinly into half moons
2 garlic cloves
1/2 bunch Italian parsley
1/2 bunch cilantro
2 limes, juiced
1/2 cup extra-virgin olive oil

In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.

Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.

Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.

When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.

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CASSAVA PUDDING 2

Ingredients :
500 g cassava, peeled, washed
1 ltr water for boiling
100 g margarine or butter, diluted
1 tsp vanilla
600 ml water
20 Tbs sweet condensed milk, 200 ml
2 packages colorless gelatine powder
1/2 tsp salt (or to taste)
100 g granulated sugar
50 g raisins
25 g chopped red candied lemon peel
400 ml water
1 package brown gelatine powder
100 g granulated sugar

Method :

1. Boil cassava until tender, drain. Mash whle still hot. Mix with margarine or butter and vanilla.
2. Boil 600 ml water, sweet condensed milk, colorless gelatine powder, salt, and 100 g sugar, whils stirring. Take from flame and mix with mashed cassava. Add raisins and candied lemon peel.
3. Take a suitable pudding form, rinse with cold water. Pour in mixture of Step 2.
4. Boil 400 ml water, brown gelatine powder, and 100 g sugar, whilst stirring. Pour over cassava mixture, let cool.
5. When serving, cut in serving pieces.

Note :
25 servings

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Fermented Cassava Creme

Description:

Ingredients:
150g fermented cassava, mashed
300ml coconut cream
200ml thickened cream
1/4 cup caster sugar
4 eggs
caster or brown sugar to sprinkle

Directions:
Gently heat coconut cream and thickened cream together in a saucepan until they are well mixed and bring to boil. Meanwhile, whisk together eggs and sugar until pale, then mix in the mashed fermented cassava. Strain. Pour the coconut and cream mixture gradually and keep stirring. Put back to the heat, on top of a saucepan. Cook until the mixture thickens (the mixture will coat the back of the spoon). Remove from the heat and pour them into 6 small ramekins. Water bath for 20 minutes. Cool, then chill. Sprinkle with caster or brown sugar just before serving and caramelise them under a hot grill or use a blow torch. Serve warm.

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Cassava Leaves Soup 1

Description

Ingredients
1/2 cup palm oil
salt to taste
1 bunch cassava leaves
hot pepper to taste
1 large Onion
2 Chicken bullion cubes
1 small can tomato paste
1 pound meat if desired

Directions

1. Boil palm oil.
2. Add ground cassava leaves, Onion, tomato paste, salt, hot pepper, Chicken bullion cubes, and meat.
3. Cover with water and then boil it to death.
4. When the water is gone, it is ready.
5. Serve over rice.

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Cassava Pone

Ingredients
2 cups grated cassava (yuca)
1 cup grated coconut, fresh or dried, unsweetended
1 cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons buter, melted
1/2 cup evaporated milk
1 teaspoon vanilla extract

Directions

1. In a large bowl combine all ingredients. Transfer to a greased 8 inch square baking dish in a 350 degree F over until brown and firm to the touch.
2. Cut into small squares and serve.

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Bammie (Jamaican cassava flatbread)

INGREDIENTS
Cassava flour 3 cups
Salt 1-2 tsp
Water 1 1/4 - 2 1/4 cups

METHOD
Basic Steps: Mix → Knead → Rest → Portion → Roll out → Pan bake

1. Mix salt into the cassava flour. Stir in enough water to make a stiff dough. Cover and set aside to rest for at least 30 minutes.
2. Cut dough into 6 equal portions. Dust a countertop with some cassava flour, and roll each portion out into 6" rounds.
3. Heat a greased skillet over medium flame. Cook each round for 3-5 minutes on each side till browned. Serve warm.

NOTES
Bammie is descended from the bread eaten by Jamaica's original inhabitants, the Arawaks. It is rarely made from scratch these days and is usually bought from a local vendor.

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Meatless Cassava

INGREDIENTS:
3 lbs cassava
2 tbsp vegetable oil
1 cup chopped onion
4 cloves garlic, chopped
½ hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
3/4 cup fresh chive, chopped
2 tbsp fresh thyme, chopped
3 cups coconut milk
2 tsp Angostura aromatic bitters
1 hot pepper, left whole, optional
15m l tbsp) (1 cooking margarine
3 teaspoons s

DIRECTIONS:

1. Peel and cut cassava into 2″ lengths, slice the pieces down the centre and remove the coarse inner vein.
2. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme.
3. Sauté until fragrant, about 4 minutes.
4. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
5. Drop in whole hot pepper at this point.
6. Add cooking margarine and salt and stir
7. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan.
8. Remove whole hot pepper before serving.

Makes 6 servings

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