Community recipe
Steamed Yam Cakes with Smoky Tomato-Pepper Sauce
Tender savory yam cakes are steamed until set, then served with a bright, smoky tomato-pepper sauce. This Nigerian-inspired recipe uses steaming rather than frying for a lighter texture while keeping the dish hearty enough for a satisfying meat-free meal.
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 700 g white yams, peeled and cut into 3 cm chunks
- 1 egg
- 60 g cornmeal
- 2 scallions, thinly sliced
- 1 tsp ground ginger
- 0.5 tsp salt
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 400 g crushed tomatos
- 120 ml vegetable stock
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 1 tbsp lime juice
- 10 g cilantro leaves
Make it
Instructions
- 01
Steam the yam
Set a steamer over simmering water. Add 700 g white yam, peeled and cut into 3 cm chunks to the steamer basket, cover, and steam until completely tender when pierced, about 20 minutes. Transfer the cooked yam to a bowl and mash until mostly smooth; let it cool for 5 minutes.
- 02
Build the yam mixture
Stir 1 each egg into the warm mashed yam, then fold in 60 g cornmeal, 2 each scallions, thinly sliced, 1 tsp ground ginger, and 0.5 tsp salt. Mix just until evenly combined. Divide the mixture into eight portions and shape each into a thick, smooth cake.
- 03
Steam the cakes
Line the steamer basket with parchment and arrange the cakes in a single layer with space between them. Cover and steam until the cakes feel firm and hold their shape, about 10 minutes. Keep them covered while you make the sauce.
- 04
Start the pepper sauce
Warm 1 tbsp olive oil in a saucepan over medium heat. Add 1 each red onion, finely chopped and cook until softened, about 5 minutes. Stir in 2 each garlic cloves, minced and 1 each red bell pepper, finely chopped, cooking until fragrant and tender, about 4 minutes.
- 05
Simmer and blend the sauce
Add 400 g crushed tomatoes, 120 ml vegetable stock, 1 tsp smoked paprika, and 0.25 tsp cayenne pepper to the saucepan. Bring to a gentle simmer and cook until slightly thickened, about 8 minutes. Blend until smooth with an immersion blender, or cool briefly and blend carefully in a countertop blender.
- 06
Finish and serve
Stir 1 tbsp lime juice into the warm sauce and taste for seasoning. Spoon the sauce onto four plates, place two steamed yam cakes on each, and garnish with 10 g cilantro leaves. Serve immediately.
