We usually do what lissener does. It’s simple and tasty. You can also make yam fries: just cut up the yam into French fry pieces and fry in a bit of either olive oil or other vegetable oil.
For a more complicated dish, but wonderful beyond all measure:
**West African Peanut Soup with Chicken **
New York Times
Time: About 45 minutes
3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, thinly sliced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
1 dry red chili, crushed
Salt and freshly ground black pepper
6 cups stock or water
2 sweet potatoes or **yams **(about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/2 to 3/4 cup peanut butter, chunky or smooth.
- Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the chili and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so soup bubbles gently. Partly cover pan and cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Stir in tomatoes, collards and 1/2 cup peanut butter. Cover and cook until collards are tender, 5 to 8 minutes. Taste, adjust seasoning (you may want to add more peanut butter at this point), and serve, garnished with remaining peanuts.
Yield: 4 servings.
We usually make this without the kale or fresh peanuts (we substitute crunchy peanut butter).