SWEET AND SASSY STUFFED YAM POCKETS
On this Easter Sunday, try something very unique when it comes to how we love to enjoy yam... we have different sort of ways to prepare and eat yam, Varying from yam porridge, yamarita, deep fried battered yam, yam balls and so on and so forth. So here are steps to take firstly get this
For the Yam Mash
Small yam tuber
2 tablespoon butter
1 egg, salt and pepper (according to how spicy you want it to be)
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 cube seasoning (knorr, maggi or royco)
2 tablespoons coconut or vegetable oil Directions 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
2. While yam is boiling: Place a large skillet on medium heat; add in all filling ingredients
3. Create a. Mash cooked yam until smooth and free of lumps. Add in butter and salt. Combine thoroughly. egg. Thoroughly combine again. Rest until cool enough to handle b. Take a handful of yam and flatten until circular. Spread about 1 tablespoon of filling over flattened yam c. 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.
d..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.