Yam stew

🥔 Cubed tubers simmer in tomato and soumbala.

Ingredients

• 800 g peeled edible yam
• 400 g tomatoes
• 150 g onion
• 20 g vegetable oil
• 800 ml water
• 10 g food-grade soumbala
• 4 g salt

Preparation

Wash and cut peeled edible yam into even 3 cm cubes. Slice onion and chop tomatoes.

Soften onion in oil 5 minutes, then add tomatoes and cook 10 minutes.

Add cubes, 800 ml water, crumbled soumbala and salt. Simmer partly covered about 30 minutes until fully cooked and tender.

Mash a few cubes into the liquid to thicken, adjust water and divide into four portions. Do not eat the tubers raw.