Yam and Pepper Sauce
History of this recipe
2
Servings
20
Minutes
572
Calories
Ingredients
- 1 medium yam
- 1 romano pepper
- 1 medium tomato
- At least 1 scotch bonnet pepper (keep seeds in for extra heat)
- 1 medium red onion
- Seasoning cube
- Vegetable oil
- Salt to taste
Method
-
Preparing the yam:
- Peel and chop 1 medium yam into thick rectangles (similar to thick fries)
- As you are chopping, put the chopped yams in water (prevents them oxidizing/turning brown)
- Wash the yams and then let them sit in fresh, salted water whilst we prepare the pepper sauce
-
Preparing the pepper sauce:
- Roughly chop the following:
- 1 romano pepper
- 1 medium tomato
- At least 1 scotch bonnet pepper (keep seeds in for extra heat)
- ½ medium red onion
- Pulse blend the above – you want a rough mixture
- Heat up 1 tbsp. of vegetable oil in a pan for ca 2 minutes
- First sauté ½ chopped red pepper for around 3 minutes
- Add in your pepper mix
- Cook pepper mix down on a medium temperature until the liquids from the tomato have dried up (ca 10 minutes)
- Season with 1 seasoning cube
- Cook down for a final 2-5 minutes on a low to medium temperature
-
Finishing up:
- Add 1 cup of water to the base of your air fryer
- Air fry the yam for around 10 minutes on 180 °C (traditionally the yam is deep fried, however this is a healthier take)
- Pan fry in 1 tsp. of oil afterwards to bring back some moisture