Serves 6 to 12 people. Preparation time: 25 minutes. Cooking time: 40 minutes



Preparation time: 10 minutes / Cooking time: 10 to 15 minutes


What you’ll need
  • 1 tuber of yam around2 kgs
  • 2 ½ cups of hot water
  • Salt
  • Place a water filled bowl near your work station.
  • On a cutting board, quickly cut your yam into 4 slices (about 4 to 5 cm thick) as it oxidizes quickly.
  • You may either cut these 4 pieces vertically or slice them in quarters.
  • Cut those pieces in half twice.
  • Quickly rinse with cold water and place in a saucepan with 2 ½ glasses of warm water.
  • Add salt, cover and cook over high heat for 10 to 15 minutes.
  • Strain and put in a serving dish.

Veal and Mint Stew

Preparation time: 15 minutes / Cooking time: 25 minutes


What you’ll need


  • 3 kgs of veal loin
  • 7 tomatoes
  • 2 white or yellow onions
  • 5 cloves of garlic
  • 2 beef or veal bouillon cubes
  • 3 tablespoons full of ground almonds or pumpkin seeds
  • Canola or peanut oil
  • About 10 sprigs of mint
  • Salt
  • Ground pepper




  • Dice the veal into about 5cm long pieces, salt to taste.
  • In a large skillet add 3 tablespoons of canola oil, sear the veal for 7 minutes over high heat, stirring occasionally and adding finely chopped garlic.
  • Season generously with pepper and set aside.
  • Blend or dice the tomatoes and onions.
  • pour this mixture into a saucepan, add the 2 beef or veal bouillons cubes and reduce for 7 minutes while stirring.
  • Add 3 tablespoons of ground almonds or pumpkin seeds.
  • Simmer for 3 minutes, stirring occasionally.
  • Add the veal and stock to the pan.
  • Allow the mixture to cook for for 7 minutes. Adjust seasoning if necessary.
  • Chop the mint and add to the pan with the meat and almond sauce.
  • Stir and mix well then turn off the stove.
  • Cover pan for 1 minute to allow the mint to infuse into the mixture.
  • Serve in a pan, adding a drizzle of olive oil, leftover chopped mint and dig in!


Tips and twists

* The bouillon cubes are easy to use flavour enhancers that add a rich and distinct flavour to your dishes.

* You may also pair your delicious veal stew with sweet potatoes, rice, pasta or boiled plantains, a recipe I’ll share for another time.


Translation from french by Sally Vusi. HERE french version