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Yams (1)
Water
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MAKE - (50 min)
- Cut 2 to 3 inches from both ends of YAMS. Experts say
the ends don't have enough starch, and the stem end tends to be
fibrous and bitter. Those parts can be used in recipes calling
for Yams. I cut a little closer to the ends than they do, because
texture isn't as critical for me, my fufu won't be used as the
eating utensil.
- Peel Yams and cut away discolored spots or other defects.
Slice 3/4 to 1 inch thick and cut slices into cubes.
- Place Yam Cubes in a saucepan with water to cover well.
Bring to a boil and simmer about 15 to 20 minutes depending on
the yams. They are done when the crush easily with a fork.
- Scoop the Yam Cubes out and drain them well. Reserve at
least some of the cooking water.
- Now you have a choice of how to proceed.
- Mortar: Pound it in a big mortar. This is the
traditional way, but is rather labor intensive and time consuming.
In Africa, where large batches are made, it's usually pounded in
a mortar made from a piece of tree trunk, with a pestle so long
you do the pounding standing up. If I had to do it this way, I'd
use a big clay mortar from Thailand that comes with a wooden
pestle.
- Stand Mixer:. This is my preference as I have a powerful
KitchenAid mixer. You use the open work paddle blade, though I
have seen a video where the dough hook was used.
- Food Processor: This is also a good way to "pound"
the Yam. Use the metal blade and don't overload the processor.
Scrape down the bowl as needed.
- If you need to adjust the consistency, very cautiously stir in a
little of the cooking water. Don't get it too loose. You should be
able to form lumps that can be used to pick up sauce from a stew.
- In some regions, a small amount of butter, say 1 Tablespoon to
2 pounds of Yam, is worked in, and Westerners might like a touch of
salt.
- You can now form it into shapes if you wish. Most used in Africa
is just one big pie from which family members pull off pieces as
needed. It can also be formed into small logs for individual
serving, or into balls.
- If not serving immediately, keep in plastic wrap or similar because
it will quickly dry on the outside.
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