Yam in Butter Sauce

Yams were discovered in the Caribbean when Colombus arrived here.This root crop comes in various sizes and many strange shapes, with a rough dark brown skin and white or creamy coloured starchy flesh. Not to be confused with the starchy Caribbean sweet potatoes which are sometimes referred to as yams in North America.The delicate and slightly nutty flavour of yam is perfectly suited to this very simple recipe.There is no need for garlic, herbs and lime juice. This dish goes especially well with fried fish.

Serves 6

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3lbs/750g yam
3oz/90g butter
2 small onions, cut in rings
1 tin 16floz/500ml whole tomatoes, sliced
A few dashes Worcestershire sauce
Salt and pepper to taste
1/2 cup 4floz/125ml water
Pepper sauce to taste

Method: Peel and cut up the yam under running water, dropping each piece into a saucepan of salted water immediately.

Be sure to keep the peeled yam always covered in water to prevent it discolouring.

Wash hands and lower arms thoroughly as an organic chemical in yam skin can cause itching. You can wear gloves or rub your hands in oil to prevent any chance of this. 

Boil until just tender and drain.
Be careful not to overcook.

Meanwhile, melt the butter in a small frying pan and lightly brown the onion rings.

Add sliced tomatoes. Continue to sauté for a couple of minutes, seasoning to taste with salt and pepper.

Add the water and bring to the boil and simmer for a couple of minutes.

Pour butter sauce over the sliced yam. 

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