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  • Vegetarian

Stewed Yam and Coconut

This recipe was created by Fatima DaSilva of Nourish Cowichan

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Ingredients

  • 125 ml vegetable oil
  • 12 onions, medium-sized, diced
  • 90 ml garlic cloves, minced
  • 90 ml fresh ginger, minced
  • 36 tomatoes, diced (or 4 – 28oz cans)
  • 90 ml ground cumin
  • 15 ml turmeric
  • 32 medium yams or sweet potatoes, peeled and cut into 1” cubes
  • 6.25 L water or vegetable stock
  • 4.5 L cooked chickpeas
  • 2.2L coconut milk (or 6- 355ml cans)
  • Salt to taste
  • 6 limes, juiced
  • 5 kg rice of raw rice, cooked according to package

*chicken can also be added to this recipe

 

Method

Step 1

In a large saucepan over medium low heat sauté onions in vegetable oil until translucent. Add garlic, ginger and cook for a couple of minutes stirring.

Step 2

Add diced tomatoes, cumin and turmeric, stir for 4 to 5 minutes. Add the yams, chickpeas, salt and water/stock.

Step 3

Bring to a boil and turn down to a slow simmer stirring occasionally. When yams start to get tender and liquid has reduced, add coconut milk and lime juice. Cook for a few more minutes until the yams are fully cooked.

 

 

HACCP

Cook until internal temperature reaches 74° C for a minimum of 15 secs.

Cooling: cool to 4° C within the next 4 hours.  If not achieved, throw out.

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

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