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Yam and Spinach Croquettes

Ingredients

1 lb mashed yams
2 egg yolks slightly beaten
Salt and pepper to taste
Fine dried bread crumbs for coating
2 tbsp butter
¼ lb minced cooked spinach
1 egg slightly beaten for coating

Preparation

  • Combine the ingredients except egg and bread crumbs, and beat until fluffy.
  • Shape into croquettes and dip into egg and roll in bread crumbs.
  • Fry in hot deep fat until brown. Serve.
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Yam Carrot Mould

Ingredients

3 medium yams (about ¾ lb)
½ pt warm milk
½ tsp salt
3 medium carrots (about ¾ lb)
2 tbsp butter
¼ tsp pepper

Preparation

  • Peel the yams and carrots and cook in boiling water until tender.
  • Mash together, add milk, butter, salt and pepper and beat until fluffy.
  • Pour into greased casserole dish and bake in moderate oven at 350°F until brown. Serve with tomato sauce.

Note: Pumpkin can be used instead of carrots.

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Yam Foo-Foo  Classic Guyanese Recipe

Ingredients

2 lb hard yams
1 lb cassava

Preparation

  • Wash, peel and boil the vegetables until tender. When cooked, leave in boiling water.
  • Remove the central fibrous "string" from the cassava, and pound the cassava and yams separately.
  • Combine the mashed cassava and yams, and pound to a fine texture until completely mixed -- smooth and firm but not too stiff.
  • Tip: use some of the same warm water as a dip to wet the mortar stick while pounding the foo-foo, to bring it to the right consistency
  • Dip a spoon or ice cream scoop in some clean warm water and remove the foo-foo in 'balls' from the mortar.
  • Cover and keep warm, serving in soup or with Pepperpot.

Note: A food processor can be used instead of a mortar, since the objective is to get the smooth, creamy but firm consistency that foo-foo requires.

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Yam Pastry

Ingredients

¼ lb flour
¼ lb cooked yams
3 oz margarine
2 level tsp baking powder
Pinch of salt

Preparation

  • Sieve the yams or purée with food processor, making sure that there are no lumps.
  • Sieve the flour with baking powder, add the salt and rub in the margarine.
  • Add the yam purée and enough cold water to make a stiff dough.
  • Roll out and use as a short crust pastry.
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Yam Soufflé

Ingredients

1 lb yams
2 egg yolks
1 tsp nutmeg
2 oz butter
1/8 pt milk
Pepper and salt to taste
Whites of 2 eggs

Preparation

  • Wash, peel and boil the yams in water, and when cooked, push through a sieve or pulverise in a food processor.
  • Add the butter, nutmeg, white pepper, milk and egg yolks and beat well until light and fluffy.
  • Whisk the egg whites until stiff, and fold into the mixture.
  • Put in a greased soufflé dish and bake at 350°F for 25 minutes.
  • Garnish with parsley and serve.
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Yellow Plantain Wine

Ingredients

6 lb yellow plantain
1 gallon water
3 inch slice from a load of bread
4 lb sugar
1 oz yeast

Preparation

  • Wash and peel the plantains, then put the plantains in water and bring to a boil. Boil for 5 minutes.
  • Strain the liquid, add the sugar and sweeten. Pour the liquid into a clean jar and leave to cool.
  • Set the yeast in about 2 tablespoons of water.
  • Toast the slice of bread to a light brown colour, then spread both sides of the slice with the yeast and put into the jar with the sweetened plantain liquid for 2 weeks.
  • Strain, wash jar thoroughly and return the wine to the same jar.
  • Leave for one month and then strain and bottle off.
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Yum-Yums

Ingredients

4 oz short crust pastry
4 oz margarine
4 oz sugar
2 eggs
4 oz flour
½ tsp baking powder
Grated lemon rind (of 1 lemon), or 1 tsp vanilla essence
1 tbsp jam

Preparation

  • Line 10 or 12 patty or muffin pan forms with thinly rolled pastry.
  • Put a little jam in each.
  • Prepare the cake mixture by the creaming method.
  • Put some cake mixture in each lined patty pan.
  • Bake for about 20 minutes in a moderate oven at 370°F, and dredge with icing sugar when finished.



RECIPES ON THIS PAGE
Yam and Spinach Croquettes
Yam Carrot Mould
Yam Foo-Foo
Yam Pastry
Yam Soufflé
Yellow Plantain Wine
Yum-Yums

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Last Updated on : Saturday, May 29, 2010
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