Yam Pudding - Burkina Faso Recipe

Are you ready to embark on a culinary journey to West Africa? Forget everything you thought you knew about pudding, because today we're diving into the delightful world of savory yam pudding from Burkina Faso! This isn't your grandma's sweet dessert; it’s a hearty, flavorful African yam casserole that brings together the earthy goodness of yam with a medley of aromatic spices and vegetables. Perfect as a vegetarian yam recipe or a unique African vegetarian food experience, this Burkina Faso yam recipe is a true savory delight.
We'll guide you through mastering the nuances of yam vs sweet potato preparation, including how to handle yam to prevent oxidation and achieve the perfect texture for your yam pudding bake. Whether you're looking for healthy vegetarian recipes, vegan recipes healthy, or simply a new sweet potato lunch idea (though we're using yam, the principles are similar for a sweet potato savory bake), this dish is wonderfully adaptable and utterly satisfying. Get ready to impress your taste buds with an authentic taste of West Africa, creating an easy yam dinner that’s both nourishing and incredibly delicious.

Ingredients

• 2 lbs (about 900g) white yam (often labeled "African yam" or "true yam"), peeled
• 1 large onion, finely chopped
• 3-4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1/2 cup (120ml) vegetable broth or water
• 1/4 cup (60ml) peanut butter or groundnut paste (unsweetened, optional, for richer flavor)
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste for heat)
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

Directions

1. Prepare the Yam: First, handle your yam with care. Peel the yam using a sturdy peeler or a knife, being mindful of its slippery texture. Immediately place the peeled yam pieces into a bowl of acidulated water (water with a squeeze of lemon juice or a splash of vinegar) to prevent oxidation and discoloration. This step is crucial for maintaining the yam's vibrant color and flavor.
2. Grate the Yam: Using the small holes of a box grater or a food processor with a grating attachment, grate the yam into a fine, paste-like consistency. If using a food processor, pulse until finely grated, avoiding over-processing into a liquid. Drain any excess liquid from the grated yam, pressing gently.
3. Sauté Aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, grated ginger, red bell pepper, and green bell pepper. Sauté for another 5 minutes until the peppers begin to soften.
4. Build the Flavor Base: Add the smoked paprika, cayenne pepper, curry powder, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, allowing the spices to become fragrant. If using, stir in the peanut butter or groundnut paste until fully combined with the vegetables and spices.
5. Combine & Season: Transfer the grated yam to a large mixing bowl. Add the sautéed aromatic mixture from the skillet. Pour in the vegetable broth (or water). Season generously with salt and black pepper. Mix everything thoroughly with your hands or a sturdy spoon until all ingredients are well incorporated and the mixture has a uniform consistency. It should be thick and slightly sticky, holding its shape.
6. Bake the Pudding: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch (20x20 cm) baking dish or a similar-sized oven-safe casserole dish. Firmly press the yam mixture into the prepared baking dish, ensuring an even layer. Use the back of a spoon to smooth the top.
7. Bake to Perfection: Bake for 50-60 minutes, or until the pudding is set in the center, golden brown on top, and the edges are slightly crisp. A toothpick inserted into the center should come out clean. The yam pudding bake should feel firm to the touch.
8. Rest and Serve: Once baked, remove the pudding from the oven and let it rest for 10-15 minutes before slicing. This allows it to firm up further and makes for cleaner slices. Garnish with fresh cilantro or parsley before serving. Enjoy your African yam casserole warm!