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Yellow yam is a delicious starchy ground provision in Caribbean and African countries and we’re going to make a delicious ital meat free Jamaican Style Yellow Yam Stew!
What is Yellow Yam?
Yellow Yam is indigenous to the African continent and Asia. It was brought to the Caribbean. It also goes by the name Guinea yam and is extremely starchy. Think of a regular potato times 15. Guinea yam was brought to the Caribbean from enslaved Africans and grew well due to similarities in hot, tropical climate.
Yam is a traditional staple in not only various Caribbean islands but also the entire content of Africa. It may sometimes be used to make fufu, it can be stewed, or boiled to serve alongside a main dish. Due to the transatlantic enslaved people trade, Africans and Caribbeans share many similarities in food. In Jamaica, Yellow Yam is typically boiled with green bananas, boiled dumplings, and potatoes as “hard food” served along side a main dish like ackee and callaloo.
Where to buy Yellow Yam?
Here in the USA, yellow yam is generally a bit tricky to find. However if you’re home in the Caribbean or African continent, it may be one of the first things you see at a local market. Guinea aka Yellow Yam can be purchased as Asian supermarkets. Keep in mind, because it is a heavy vegetable and travels oceans, it is quite pricey.
In Atlanta, I purchase my yellow yam from an African/Caribbean store that sells many cultural items. You can also purchase them from Asian supermarkets like H-mart or Nam Dae Mun.
What you’ll need
- Yellow Yam- This recipe calls for about 4 pounds which is quite expensive (I paid $14), feel free to sub 2 pounds (or more) with a cheaper root vegetable like a red potato or sweet potato!
- Scotch Bonnet Pepper– This is very hot! Be sure to not cut or burst it, the seeds are very spicy.
- Bell Pepper
- Scallion
- Thyme
- Ginger
- Garlic Cloves
- Corn
- Oil
- Water
- Coconut Milk
Dry Seasonings You’ll Need
- Jamaican All Purpose– A must for all Jamaican inspired recipes. Use this link to get some quality seasoning if you don’t already have some.
- No-Salt Seasoning– A staple in my recipes to keep them low on salt yet full of flavor. My favorite brand is Mrs. Dash, use this link to get a bottle for yourself.
- Curry Powder– There are many brands of Curry powder but my personal favorite is from a brand named Blue Mountain Country. Grab a bottle and bless your kitchen here.
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Paprika
- Black Pepper
- Salt
How to cook Yellow Yam Stew
Step One:
Wash and peel your yam carefully. Yam is not too hard to cut if you have a sharp nice. Cut it into slices and then peel away the skin. Then, chop the yellow yam into bite size pieces. Try not to have the yam exposed to air for too long because it may turn pink or red during oxidation. Now, chop the rest of the herbs into fine pieces minus the thyme and scotch bonnet. Corn cob should be sliced into 1/2 inch strips. *Scotch bonnet seeds are very hot, avoid cutting or bursting .
Step Two:
In a large pan of hot oil, sauté the fresh herbs for about 2 minutes or until fragrant. Add in the dry seasoning and stir for another 2 minutes. Now, add in the sliced corn and yam chunks. Pour in the water, stir, and cover the pot and allow the mixture to simmer on medium-heat for 25-30 minutes or until the yam is fork tender.
Step Three:
Once the yam chunks are cooked, add in the coconut milk and salt to taste. By now, the starch from the yam should have released into the gravy making it beautifully thick and delicious. Serve while warm and enjoy!
How to store Yellow Yam
Yellow yam stew can be stored in the fridge for up to 5 days and tastes even better the longer it sits in the fridge! If you need it to last longer, it can be frozen and last for up to two weeks.
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