YAM HASH BROWN RECIPE

Hash browns are firm favourites of most people, especially when served as an accompaniment to a full English breakfast. 

The idea of incorporating Yam into this recipe was to reinvent this classic dish with my 'Ndudu Twist'. Yam is to an African what Potatoes is to most. Yam can be boiled, roasted , baked and fried just as you would use Potatoes. Read more.

 

 Yam has a sweeter taste, it's starchier and creamier in texture to Potatoes, hence a perfect ingredient to use for a tastier hash brown version.

Naturally most Hash browns are tasteless , however by adding shallots and Jalapeños to this Yam HASH brown, you achieve a slightly sweeter flavour, with a hint of heat , a creamy and crunchy texture.

If you prefer a slightly bitter taste then use the head part of the Yam. The best part of the Yam (my preference) is the middle part, as It's sweeter and creamier when cooked. The head part of the Yam when cooked is denser and slightly bitter, whilst the tail part is equally bitter but has a slight shredded water filled texture  when boiled. 

 

Yam is also rich in Pottasium, Vitamin B6 and Vitamin C. A 100g serving  is about 118 calories and it's best served with a protein based sauce,stew or soup for a healthier dish. 

In Ghana 🇬🇭, Yam is consumed with a Spinach and Mackerel based sauce, A smoky Aubergine sauce, it's also pounded into a pliable texture which accompanies soups such as ; 'Goat and Tomato soup', 'Chicken & Peanut soup' (Nkatie Kwan), Palm nut soup with Tuna, to mention but a few. 

West Africans high consumption of Yam (particularly Nigerians 🇳🇬 and Ghanaians 🇬🇭) in the diaspora, has enabled Yam to be readily available in most Supermarkets and local grocers. When next you're shopping for your groceries, replace Potatoes with Yam and thank me later.

Watch how to make this below, on my YouTube channel, ‘Ndudu by Fafa’.

I love reading and hearing your feedback about my recipes, hence don't hesitate to leave comments below and share the recipe.

 

Shredded Yam

Ingredients 

400g of shredded Yam (Use a grater).

2 finely diced Banana shallots 

Half finely diced Jalapeño pepper

1 large whisked egg

10g of Goats butter or your preferred butter

2 tablespoonfuls of Olive oil or Coconut oil

Salt to taste

 

Method 

Peel the Yam and using a grater shred into thin pieces / julienned 

Wash the shredded Yam under lukewarm water for 3 minutes and cold water for 30 seconds (to get rid of the starch).

Transfer the shredded Yam into a tea towel and squeeze out any excess water.

 

Transfer the shredded Yam into a bowl. Add the finely diced shallots, Jalapeño chillies, egg and salt to taste. Mix everything together and set aside.

Place a frying pan on a low heat and add your preferred oil. Warm the oil up gently for 3 minutes and add your butter. Once your butter has melted add the Yam mixture and spread evenly.

 Keep stirring for 5 minutes as it gently cooks.

Using your spatula gather everything into a neat circle (as shown above).

 

Fry gently for 5 minutes on each side till each base forms a perfect crust, as shown above.

 

Toppings 

You can be creative with your toppings and a perfect opportunity to use up leftover stew, sauce, Vegetables, Meat or fish. 

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

PRICKLY PEAR & PASSION FRUIT MOCKTAIL

The first time I discovered Prickly Pear or Cactus fruit was in Sicily, where it was served as part of a fruit salad for breakfast. It had an unusual taste for a fruit, as it was moorish. The fruit had an outer soft shell that had to be peeled before eaten. Upon pealing you ended up with its flesh mixed with seeds which had a similar texture to Guava.   

Each morning we had a different colour of the Prickly Pear ranging from Green, Yellow or Orange and the level of sweetness differed with each colour. I couldn't help but engage the owner of the B&B to educate me about this fruit. 

The owner's name was 'Toto' (you could imagine my suppressed giggle and maintaining of my composure when he introduced himself). As languages go, his name when translated into one of the languages of Ghana, describes a females body part 😳.

Anyway with keen ears I listened to him educate me about the benefits of the fruit and why he chose to serve it for breakfast.

Prickly pears as it turns out are rich in Vitamin C and fibre which helps the digestive system and boost ones immune system. A perfect remedy for this cold weather.

 

You can imagine my excitement when I found them in my local grocer. Naturally I bought a few and started to imagine the various concoctions I could create. My preference is to shop in my local grocer as I get a personalised service, discover new ingredients and a free education about my new discovery. There are various ways to use the fruit which includes marmalade, drinks or eaten raw. Enjoy this tasty recipe I've concocted with my imagination and understanding of flavours.

 

Ingredients

4 peeled Prickly Pears

2 Passion fruits

400ml of Coconut water

1 teaspoon of cane sugar (Optional)

Crushed ice 

A sprig of mint for decoration 

 

The anatomy of the peeled and sliced Prickly Pear.

The decision to include Passion fruit was to lend the drink a slight tangy and sweeter taste. I prefer the recipe without Sugar but you can choose to add some, to your preference.

Method

 

Place the sliced Prickly Pear into a bowl. Using a spoon or a fork crush into a mushy texture. Slice your Passion fruit in two and scoop its contents into the bowl. 

 

Add the cane sugar (optional) and Coconut juice. C Stir till well combined, cover with cling film and refrigerate till you need it. 

Once you're ready to serve, pass the juice through a strainer and serve into a Cocktail glass or an empty Jam jar. Add the crushed ice and decorate with a sprig of mint for that 'Je ne said quoi' quality. 👌🏾

 

For a cocktail version add a splash of Vodka or Gin.

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