Yam and Vegetable Stew (Dairy & Egg Free)

Ingredients

• 1 pound Yam
• 4 medium Tomatoes
• 1 medium Red bell pepper
• 1 medium Onion
• 1/2 small Scotch bonnet pepper
• 3 tablespoons Vegetable oil
• 2 cups Vegetable broth
• 1 cup Spinach
• 1 teaspoon Salt
• 1 tablespoon Ground crayfish (optional)

Instructions

1. 1Peel the 1 pound of yam and cut it into 1-inch cubes. Place the cubed yam in a medium bowl.
2. 2Combine the 4 medium tomatoes, 1 medium red bell pepper, 1 medium onion, and 1/2 small scotch bonnet pepper in a blender. Blend until you have a smooth paste.
3. 3Heat the 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the blended tomato paste and cook, stirring occasionally, for 5-7 minutes, or until the raw smell disappears and the paste darkens slightly.
4. 4Add the cubed yam, 2 cups of vegetable broth, and 1 teaspoon of salt to the pot. If using, stir in the 1 tablespoon of ground crayfish. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes. Cook until the yam is fork-tender, meaning a fork can easily pierce it.
6. 6Stir in the 1 cup of spinach and cook for another 2-3 minutes, or until the spinach has wilted.
7. 7Serve the yam and vegetable stew hot.

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