African Yam Soup (Stew) – flavorful, gratifying and is easy to put together stew packed with health goodness. A must-have dish on weekly rotation.
Yam is a major staple of the African and Caribbean diet; likewise, soups / stews are ubiquitous. Its immense popularity in these countries is matched by its ease of preparation and is quite filling – which means a little can go a long way.
So nothing could be more African than this tasty ,hearty soup or stew – whatever, name you want to call it . It is flavorful, gratifying and is easy to put together. And for an added bonus it is HEALTHY too! Made with fish, carrots, – flavored with fresh herbs, garlic and ginger.
So what is the difference between these yams and the American sweet yams? Well, these African yams are mild in flavor- definitely not sweet .You can purchase them at any Caribbean, African or Hispanic Markets.
Don’t like fish? Use chicken- I like chicken because it keeps it’s shape and it is yields a more flavorful soup. However, when I am watching my weight I go with fish, especially after stuffing myself this weekend with corn dogs and Malva cake. I wanted to eat something other than salads. This stew tastes even better the next day .
African Yam Soup (Stew) - flavorful, gratifying and is easy to put together stew packed with health goodness. A must-have dish on weekly rotation.
- 5 garlic cloves
- 1-2 tomatoes
- 2 tablespoons parsley
- 3-4 basil leaves
- ½ medium onion cho[[ed
- 1 tablespoon chopped ginger
- 1 teaspoon white pepper
- 2 teaspoons smoked paprika
- 1 tablespoon bouillon powder
- 1 tablespoon green onions
- 5 cups of water or more
- 1 1/2 -2 pounds yam peeled and cut into medium pieces sub potatoes
- 2 pounds fish tilapia,snapper, or chicken (thighs, legs)(cleaned and cut into medium pieces)
- 1-2 cups sliced carrots
- Optional Salt and pepper to taste
- ½ scotch bonnet pepper optional
In a food processor or blender, blend, garlic, tomatoes, parsley, basil, onions, and ginger.
Add to a large pot, together with the white pepper, smoked paprika, Maggie/bouillon, green onion, and about 3 cups of water, bring to a boil. If using chicken, add at this point. Then let it simmer for about 10 minutes.
Gently add yams, fish, carrots, salt and more water about 2 cups – enough to cover the ingredients. Bring to a boil and let simmer for about 10 minutes.Adjust for seasonings.
Remove and serve warm.