Tuesday, 14 February 2017


A call from my local grocer to say he had the best Yam available, which I could use for my recipe was a welcomed distraction from a rather busy week . 
He explained 'he insisted the wholesaler  cut through some of the Yams to ensure they were the yellow 'Pona' (a type of Yam described in a previous blogpost) that I liked. 
I felt great about the care taken in selecting the best Yam and purchased few tubers.
Use Yam as you would potatoes, by frying, baking, steaming etc 


Yam cake
200g boiled Yam (preferably the middle to the tail part of the Yam). 
Yam can be purchased in some supermarkets, African or Asian grocers.

Click here for how to boil your Yam. 

4 stalks of chopped Spring onions
20g of chopped coriander
1 de seeded diced red chilli
1 teaspoon of Ginger
1 teaspoon of horseradish 
Half a teaspoon of 
350g of crab meat (source from your local fishmonger)
1 egg
Salt and pepper to taste


1 tablespoon of coconut oil/ Groundnut oil / Sunglower oil


Crush your Yam (the crab cake needs to have a bite, hence don't mash the mixture till smooth).

Add all the ingredients for the Yam cake to a bowl and mix well. 

Using your clean hands, mold about a tablespoon of the mixture into individual disks (as shown below).

Cover with cling film and refrigerate for at least an hour. This will help the moulds hold their shape. 

Melt about 1 tablespoon of coconut oil or your preferred oil in a frying pan, on a medium heat. 

Fry the cakes on a low heat for 3 minutes on each side and set aside

To serve;
Serve with your preferred green salad (Watercress, Spinach, Rocket etc)
and drizzle with either balsamic glaze or a sweet chilli sauce. 

All photos and recipes are by the owner of this blog. 

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