Yams With Tomatoes Food

ASARO (YAM AND PLANTAIN CURRY)

Steps:

• Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
• Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
• Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
• Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
• Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
• To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.

YAMS WITH TOMATOES

Steps:

• Add a little water to a pot and add the onions and tomato paste. Stir and cook until the onions have softened then add the yams, chillies and onion powder.
• Season with salt and boil until the yams are thoroughly cooked (about 40 minutes). Add a little more water as necessary. When ready, mash and serve.

SPICY YAM CURRY

Steps:

• Heat mustard oil or ghee in a large saucepan and add cumin seed.
• Cook 30 seconds or until fragrant, but do not burn.
• Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
• Stir in diced yam, diced tomatoes, salt, and curry powder.
• Mix tamarind paste with warm water and add to pan.
• Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
• Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
• Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).

ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER

Steps:

• Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.)
• Position rack in bottom third of oven and preheat to 375°F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)
• Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.