Yam is of the genus Dioscorea and from the family of Doiscoreaceae. Yams are different and identified by their brown peels that have a similar look to the bark of a tree. The yam peels are inedible while the inner white flesh is the edible part. Depending on the yam species, yam flesh can be white, purple, pale yellow or reddish in colour.
1 Knorr cube
Salt to taste
2 large onions
1 Tuber of yam
250ml red palm oil
1 yellow habanero pepper.
Get the charcoal fire ready.
Wash and cut the yam into desired sizes and shapes.
Place the yam pieces on top of the charcoal fire and roast until done. Alternatively, you can bake the yam in an oven or in an instant pot.
While the yam is roasting, place a clean treated pot beside the yam.
Add the red palm oil in the pot and slightly heat up the oil.
Add salt, onions, pepper and Knorr stock cubes and cover the pot.
Sauté the sauce until the onions are caramelized and properly fried.
Bring down the onion sauce from the charcoal fire and set aside.
Scrape off the yam peels from the flesh then serve the roasted yam with the palm oil onion sauce.
You can now enjoy your yam.
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