- 800g (1.8 lbs) white puna yam
- 4 cubes frozen spinach
- 800g plum tomatoes
- 300g cheese
- 300g white fish eg Whiting, Panga (Spanish) or Cord
- 1 Habanero pepper or to taste
- 1 big stock cube
- 1 medium onion
- About 4 cooking spoonfuls vegetable oil (for frying)
Before you prepare the Baked Yam and Cheese
- Wash the tomatoes and blend them.
- blend, pound, or slice the peppers of the habanero.
- Slice the onions into small pieces, cut into small small cubes the white fish.
- Peel and cut into small cubes the yams.
- Defrost and slice the spinach frozen, then wrinkle all the moisture out of it.
- Grate and set aside the cheese.
Make the Stew
- Boil the mixture of tomato until all the water has dried.
- Put the vegetable oil and onions and fry until all the tomatoes ‘ tangy
- taste is gone. This is the way Tomato Stew does it.
- Add the pepper, break the slice, stir and add the white fish.
- Cover and cook until the fish is done. I’m using Panga for a total of 5 minutes.
- Attach the spinach, quickly mix and remove the stew from the pot.
Boil the yam
- Put the yam pieces in a pot and pour water to the same level as the yams.
- Boil till the yam is done to your liking. I like mine well done and soft and it takes about 7 minutes on medium heat because the yam pieces are small.
- Once you are happy, remove the yams from the water and set aside.
Layer and bake
- Set your oven to 200°C (390°F) to preheat.
- Scoop the stew into a baking tray and spread it out to cover the base of the tray as much as possible.
- Add the yam pieces on top of the stew, once again speading them out to cover the stew.
- Finally, sprinkle the grated cheese on top of everything.
- Bake till the cheese have melted.
- Bring out from the oven and leave to cool down a bit for about 5 minutes. This gives the cheese some time to set.