The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Kids Make Yams And Okra

November 20th, 2009 · No Comments · Posted in Ethnic, kids

Now that's a yam

Now that's a yam

Get ready to adjust your idea of what constitutes a yam. In Africa, a yam definitely is not the tuber we so frequently confuse with a supermarket sweet potato. Where real yams are concerned, you need to think bigger. A true yam (from a perennial vine in the Dioscoreaceae family) can grow up to eight feet in length and weigh 150 pounds.

The yams we found at a local African market just outside the District of Columbia were a real armful. And heavy. They have a skin like a potato–grayish brown, fairly easy to peel–but the meat is more fibrous and resilient. And definitely not sweet. As the kids discovered after slicing into a yam, it is also very slippery.

This dish combines starchy yams with onions, okra and greens to make something nutitious, as well as filling and delicious. Yams are high in fiber and vitamin C. Okra also brings plenty of fiber and vitamin C to the plate, as well as a large dose of vitamin K. And greens are always a good thing. If you have trouble finding a genuine yam, substitute firm boiling potatoes.

To start, cut an onion into medium dice and toss in a large, moderately hot saute pan with 3 tablespoons extra-virgin olive oil, and  1/2 teaspoon salt. When the onion has begun to soften, after about 5 minutes, add 6 ounces roughly chopped greens, such as kale or spinach, and a bit of water to create some steam. Cover and cook while you are mincing a hot pepper, such as a habanero or jalapeno. Use gloves to avoid the hot oil in the pepper, and carefully remove the seeds and veins.  If you think this will make the dish too hot  for your taste, use only half a pepper or eliminate it entirely. Add the pepper to the onions. Next, cut 1/2 pound fresh okra pods into 1/2-inch rounds. Use the tips, but discard the stems. (Or substitute frozen okra.) Add the okra to the skillet, cover and continue cooking until the vegetables are completely cooked through, about 20 minutes.

Meanwhile, peel 1 1/2 pounds yam (or boiling potatoes) and slice into 1/4-rounds about 1/8-inch thick. Drop these into boiling, salted water and cook until just tender, no more. Drain the yams and stir into the skillet with the cooked vegetables. Season with salt and pepper as needed, as well as enough extra-virgin olive oil to make the dish smile.

Serve warm.

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