African Yam Soup (Stew) – flavorful, gratifying and is easy to put together stew packed with health goodness. A must-have dish on weekly rotation.
Yam is a major staple of the African and Caribbean diet; likewise, soups / stews are ubiquitous. Its immense popularity in these countries is matched by its ease of preparation and is quite filling – which means a little can go a long way.
So nothing could be more African than this tasty ,hearty soup or stew – whatever, name you want to call it . It is flavorful, gratifying and is easy to put together. And for an added bonus it is HEALTHY too! Made with fish, carrots, – flavored with fresh herbs, garlic and ginger.
So what is the difference between these yams and the American sweet yams? Well, these African yams are mild in flavor- definitely not sweet .You can purchase them at any Caribbean, African or Hispanic Markets.
Don’t like fish? Use chicken- I like chicken because it keeps it’s shape and it is yields a more flavorful soup. However, when I am watching my weight I go with fish, especially after stuffing myself this weekend with corn dogs and Malva cake. I wanted to eat something other than salads. This stew tastes even better the next day .
Enjoy!
African Yam Soup Stew
Ingredients
- 5 garlic cloves
- 1-2 tomatoes
- 2 tablespoons parsley
- 3-4 basil leaves
- ½ medium onion cho[[ed
- 1 tablespoon chopped ginger
- 1 teaspoon white pepper
- 2 teaspoons smoked paprika
- 1 tablespoon bouillon powder
- 1 tablespoon green onions
- 5 cups of water or more
- 1 1/2 -2 pounds yam peeled and cut into medium pieces sub potatoes
- 2 pounds fish tilapia,snapper, or chicken (thighs, legs)(cleaned and cut into medium pieces)
- 1-2 cups sliced carrots
- Optional Salt and pepper to taste
- ½ scotch bonnet pepper optional
Instructions
- In a food processor or blender, blend, garlic, tomatoes, parsley, basil, onions, and ginger.
- Add to a large pot, together with the white pepper, smoked paprika, Maggie/bouillon, green onion, and about 3 cups of water, bring to a boil. If using chicken, add at this point. Then let it simmer for about 10 minutes.
- Gently add yams, fish, carrots, salt and more water about 2 cups – enough to cover the ingredients. Bring to a boil and let simmer for about 10 minutes.Adjust for seasonings.
- Remove and serve warm.
Nutrition Information:
Dorene Frame says
I’m looking for something new without pepper. Any kind but I think I can do these. Thank you
Imma says
Hi Dorene! Feel free to reduce or completely omit the pepper. It will still taste great :)! Happy Cooking!
Melissa Scott says
Hi can I put all of it at the same time in my pressure cooker.
ImmaculateBites says
It’s best to cook stove top because it really doesn’t require a lot of time to cook. And you want to keep an eye on it.
Hilton Ho says
Hi Imma,
I’m Chinese Asian and my staple is spicy food. I like your yam soup and am cooking a pot now. However I notice that the yams you use are not the tarp we use but the pic show another type of yam root which we do eat here boil and eat with grated coconut and brown sugat.
Regards Hilton -Singapore