The idea of exploring Nigerian cuisine thrills me to no end. I find myself consumed with knowing more about an ingredient – continually stretching my boundaries of its use, testing, trying, mostly succeeding.
The ‘concept’ here was to explore yam textures.
On the plate, we have a combination of textures and colours.
- Yam – three textures: boiled, fried and one that was new – a puree, which was off the chain delicious
- Scent Leaf – young leaves, buds and a delightful oil
- Garri-crusted fish
- Radishes, for freshness and crunch
Prep & Plating
I liked the way it looked in general. More interesting was the combination worked beautifully, without a sauce! contrary to what I expected. I also really liked the green-white-brown colour palette.
The yam puree is reminiscent of potato puree – sweet, creamy, but not at all like pounded yam. I pureed it with a bit of salt, butter and cream – blending and the result was soft and cream, not crumbly or chewy. I’ve continued to make the puree and it remains a crowd favourite. So interesting to see the varied textures yam can take on – distinct, different and all delicious.
The scent leaf oil worked very well – made by combining garlic, green chilies and sea salt with coconut oil, it emerged herby and fragrant – a perfect companion to even the boiled and fried yam.
The fish – crusted in garri and suya spice, yaji was moist and juicy on the outside, with a crisp crust that worked really well with the yam.
So yes, here is my ‘concept’ New Nigerian Dish of Yam and Fish.
Next Concept Dish? Plantains 🙂