Moving on, I must admit that yam is not the most attractive looking vegetable around and if you're not used to cooking it, it might seem a little daunting at first. BUT once you get past the thick, knife-blunting, rough exterior, you've got yourself a versatile super food packed full of A B C vitamins, iron, potassium and dietary fibre to reduce the risk of colon cancer. Not bad, not bad...
I've kept this recipe pretty basic but it's delicious to boot. The mild taste of the yam soaks up the intense flavours of the spinach sauce. It's fresh and moreish all at once.
- 1/2 yam tuber (cut in thick slices and peeled)
- 3 cups chopped spinach
- 1 red onion (sliced into thin circles)
- 1 green pepper (finely chopped)
- 4 tbsp lentils or cooked beans (for some extra protein!)
- 1 vegetable stock cube
- 1-2 tsp chilli powder
- 1 tbsp palm oil
- 1/2 cup water
- Salt to taste
Start by boiling the yam in lightly salted water until soft (but not mushy!).
To make the spinach sauce, sautée the red onions in oil for 5 minutes before adding the spinach. Sautée for a further 5 minutes then cover with half a cup of water. Add the cooked beans or lentils, chopped green pepper, stock cube, chilli powder and salt to taste. Leave uncovered and simmer for 15-20 minutes or until most of the water has evaporated.
Serve the yam and spinach hot. Enjoy!