I’m a fan of waffles. Plain, with squash and pumpkin, many ways.
And then…why not Yam waffles.
1. one/ a good way to use leftover boiled yam (another is in a hash…awesome)
2. an exploration
Essentially, I took boiled yam
Passed it through a potato ricer
And combined that with pancake mix and Dambun Kazaa. Texture should be like a thickened pancake mix. I set that aside to rest while I heated up my waffle iron.
Then I made a quick stir-fried sauce in a greased pan of the holy grail of ‘suya’ vegetables – tomatoes, red onions, scotch bonnet peppers; and green bell peppers.
I seasoned this with sprinkles of Yaji – suya spice and a splash of water. I cooked this down till soft and ‘saucy’, adjusting flavours to suit me.
Sauce cooked, I baked my waffles – 3/ 4 minutes till they emerged just golden.
The finished product was topped with sauce, a healthy portion of Dambun Kazaa and scent leaves.
I loved the way it looked – the colours – rich and vibrant, umami-laden.
And the taste? Awesome. The canvas of yam waffles was nice – you got the light flavour of the yam (yam pancakes would be great too! Just saying), with a rich sauce, and the spicy, crisp-chewy Kazaa. Of course, the herby-citrus flavour of the scent leaves formed the crowing jewel.
Thoroughly enjoyed. Loved. Will be repeated.