| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 12g | 30g |
| sugars | fibre | protein | salt |
| 15g | 5g | 6g | 0.45g |
The moment I stumbled across the Stuffed Elephant Foot Yam recipe, I knew it would weave itself effortlessly into my culinary repertoire. There’s a certain magic to this nutritious, vegetable-based dish that sits comfortably at the crossroads of my personal food journey – a blend of my African roots and Southern upbringing.
A Taste of Home
There’s more to the Stuffed Elephant Foot Yam than meets the eye. Right off the bat, the name throws a nod to the African tuber ‘Elephant Foot Yam’, a staple in many West African diets, and a food that featured prominently in my childhood meals. The act of stuffing it, however, draws upon a very Southern tradition of comfort and abundance, creating a delightful culinary amalgamation that pays homage to my dual heritage.
Beauty in Diversity and Health
Not only is this recipe a confluence of my Afro-Southern heritage, but it also embraces diversity in its ingredients. It blends the warmth of coconut oil and the bold, savory notes of ground coriander and garam masala with the sweetness of assorted fruits. Each element harmoniously commingles, creating not just a flavorful encounter, but also a nutrient-rich power-punch. The turmeric in this recipe brag anti-inflammatory properties, while the coconuts are a splendid source of healthy fats and fiber.
Gourmet Pairing Suggestions
In terms of pairing, the Stuffed Elephant Foot Yam stands quite confidently on its own – it’s a complete, satisfying dish. However, if you wish to create a deliciously eclectic menu for your family or guests, consider serving it alongside a tangy Southern-style collard greens or a simple roasted chicken. It plays well with dishes that carry robust flavors and a touch of acidity to balance the sweetness of the yam.
The beauty and richness of the Stuffed Elephant Foot Yam recipe lie not just in its taste, but in what it represents — a tribute to cultural fusion, a testament to healthy feeding, and above all, a love letter to my Afro-Southern journey.
What You’ll Need
- 1 Elephant Foot Yam (approximately 3 pounds)
- 1 cup Coconut Oil
- 1 cup Dried Coconut, finely shredded
- 3/4 cup Ground Coriander
- 1 teaspoon Turmeric Powder
- 2 teaspoons Chili Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
- 2 cups Assorted Fresh Fruits (Apple, Banana, Mango, Grapes), chopped
- 1 Lemon, juice
- 1/4 cup Fresh Cilantro, finely chopped
Method
Step One
Wash the elephant foot yam thoroughly to remove any dirt or sand. Once clean, cut the yam into two equal halves.
Step Two
Heat the coconut oil in a large frying pan over medium heat. Add the shredded dried coconut to the pan and fry until it turns a golden brown color. Then remove the coconut from the oil and set it aside.
Step Three
In the same frying pan, fry the ground coriander until it turns slightly darker. Add the turmeric powder, chili powder, and garam masala powder to the pan. Stir the mixture well to combine all of the spices.
Step Four
Lower the heat and place the halved yam on the pan. Allow it to cook for about 10 minutes on each side, or until it turns a golden brown color and becomes tender. Make sure to turn the yam occasionally to prevent it from burning.
Step Five
While the yam is cooking, chop the fresh fruits into small pieces. Then, squeeze the juice of the lemon over the chopped fruit and mix well.
Step Six
Once the yam is cooked, remove it from the heat and allow it to cool. Once cool, carve out the center of each half of the yam, taking care not to cut through the skin. Fill each hollowed out yam with the lemon-juice soaked fruit.
Step Seven
Pour the remaining spice mixture over the fruit-filled yams. Sprinkle the top of each yam with the fried dried coconut and chopped fresh cilantro. Add salt to taste.
Step Eight
Place the stuffed yams in the oven at 350 degrees Fahrenheit for approximately 15 minutes, or until the top layer becomes crispy. Once done, remove from the oven and serve immediately.
