For The Love Of Food: New Yam Recipe - Stuffed Yam Pockets

This is an excitingly delicious meal created by 9jafoodie. Another way to eat yam instead of the usual cooked/fried yam, yam porridge and pounded yam. Trust me, this one has already entered my list of favorite recipes, and by the time you try it out, it will enter yours too. It is easy to prepare and will take you about 30 minutes max before you can savor every bite. Add a twist to your cooking and learn how to make this delight below.

Ingredients

Yam Mash:
½ small yam tuber (820g)
2 tablespoons butter
1 egg
Salt and pepper – to taste

Filling:
¼ can corned beef
½ large red pepper (Chopped)
½ large green pepper (chopped)
1 scotch bonnet pepper (Ata-rodo) (chopped)
½ small onion (chopped)
2 cloves garlic (minced)
Salt – To taste
1 seasoning cube

Other:
2 tablespoons coconut or vegetable oil

How To Prepare

Peel, wash and cube yam. Place in a large pot, cover with water and set on medium-high heat to boil. Cook until yam is fork tender (20-25 minutes). Drain

While yam is boiling:

Place a large skillet on medium heat; add in all filling ingredients except corned beef. Stir-fry until fragrant. Add in corned beef and stir-fry for 2-3 more minutes. Remove from heat and set aside

Mash cooked yam until smooth and free of lumps. Add in butter and salt. Combine thoroughly. Set aside to cool slightly then crack in egg. Thoroughly combine again. Rest until cool enough to handle

Take a handful of yam and flatten until circular. Spread about 1 tablespoon of filling over flattened yam.

Take another handful of yam-mix and flatten. Place atop the filled circle and press the edges to enclose. Gently press down on the stuffed yam using a slotted turner or similar flat spoon to further flatten.

Place a large skillet on medium heat, add in the coconut oil. Gently place in the filled yam pockets and fry until golden. flip and fry on the other side.

Serve warm and enjoy every bite, even the crumbs and crusts!

Courtesy: 9jafoodie