Ingredients 1/2 of a medium sized White Yam (cut in Cubes)
1 medium sized Onion – diced
1/4 Cup of fresh Palm Oil
3-4 Scotch Bonnets (based on spice preference)
2 Tablespoons of Crayfish
Dry Shrimp
Tomatoes
Tomato Paste
Optional Additions:
Garlic
Shrimp
Scotch Bonnet Sauce (by Grace)
Haitian Epis
*The Sauce Mixture (a blend of peppers, peeled tomatoes, tomato paste and Onions, Maggi, Haitian Epis 1 tablespoon of Crayfish powder, & dry shrimp)
Instructions:
Step 1: Peel and chop Yams into cubes (place in water so they don’t brown)
Step 2: Blend the Sauce Mixture
Step 3: Boil Yams (not too soft) about 15 minutes. I added salt and Maggie for flavor!
Step 4: Once Yams are soft, drain them.
Step 5: Add Palm oil to pot. (Add Haitian Epis) Fry onions and shrimp for 1-2 minutes. Add the drained yams and the Sauce Mixture. Allow to boil for 10 minutes (until yams are soft).
Step 6: Mash 60% of the Yams (leave a few chunks). Then boil for 10 minutes.
Step 7: Serve and love the meal!!!
