Recipe courtesy of Psychologies Magazine (June 2017) and taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh.
This recipe combines Nkatsenkwan (groundnut stew) with the two simple staples of yam and plantain.
300g (10 1/2 oz) puna yam
2-3 medium-ripe plantains, peeled and cut into large chunks
1 quantity Peanut sauce, prepared up to the stage of adding the peanut butter and blending
Chopped red chillies and sliced spring onions or pureed basil, to garnish
Step One : Peel the yam and cut into slices, then rinse in cold water to remove the starch. Add to a large pan of salted boiling water and cook for 10 minutes.
Step Two : Peel the plantains and cut into chunks. Add to the boiling yam at the 10-minute point and cook together for a further 10 minutes until fork tender.
Step Three : Strain, reserving the cooking water to use as stock for making the Peanut Sauce. Set the yam and plantain aside.
Step Four : Prepare the Peanut Sauce. Add the yam and plantain to the sauce and simmer for about 20 minutes, stirring in a little water to prevent it from sticking.
Step Five : Serve garnished with red chillies and spring onions or pureed basil.