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From Ugep with More Love: Yam Mash & Yedamblongh

by on April 19, 2017
 

As I ate Yedamblongh,  I kept thinking of how  perfectly it would go with yam mash… And so I got making some.

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I simply boiled yam and pureed it with a touch of water. I’ve made yam mash/ puree before so this was no newbie or biggie. In the past, I’ve added a touch of cream and butter to enrich it but today, here – it didn’t need any of that.

The yam mash went into a bowl, followed by all the other elements – chopped garden eggs, pomo (smoked cow skin), chopped kolanuts, dry fish chunks, slices of green by way of Okana leaves and a dollop of the ehuru-spiced pepper sauce. I finished with a drizzle of palm oil and tucked in.

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The yam mash was PERFECT. Soft, creamy and sweet, it’s was a perfect blanket and foil for the medley of flavours and textures from the garden eggs and the other elements.

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Smoky, spicy, salty, sweet, bitter, everything worked so well together. I’m such a huge fan of this ‘extension’ of Ugep’s Yedamblongh. I mean who would ever have thought you could eat kola nut beyond snacking?   

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I have one more recipe in this group and I can’t wait to share it.  I have to remake this soon! 

Peace & Love