Mashed Yam Cape Verde Islands Pure De Inhame Food

BUTTERY MASHED YAMS

Steps:

• Peel the yam and malanga. Remove the peel from the plantains.
• Cut into large (2-3 inch) chunks.
• In a large pot, boil in water until soft, about half an hour.
• Drain.
• Mash slightly.
• Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.).
• Roll into golf-ball sized pieces.

CALDO DE PEIXE (CAPE VERDE ISLANDS) FISH SOUP

Steps:

• In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
• In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
• Next add fish cut into small pieces to the kettle and saute.
• Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
• Simmer until potatoes and fish are done.
• Add chopped parsley and chopped scallions to the kettle.

MASHED YAM (CAPE VERDE ISLANDS) PURE DE INHAME

Steps:

• Pre-heat oven to 375 degrees F.
• Puree the cooked yam pieces by putting them through a food mill.
• Gradually add the beaten egg, the butter, and the salt, mixing well to make sure that all the ingredients are blended.
• Spoon the mashed yam into an ovenproof cassserole, and paint the top with the beaten egg yolk.
• Place casserole in the oven for 20 minutes or until golden brown.
• Top with a few gratings of nutmeg and serve hot.