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
- 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
- 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