Step 1: Prepare the Yam
Peel the yam using a knife or vegetable peeler.
Cut the yam into cubes, ensuring they are of similar size to ensure even cooking.
Step 2: Sauté the Aromatics
Heat the palm oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant.
Stir in the diced tomatoes, red bell pepper, and green bell pepper. Cook for a few minutes until the vegetables soften.
Step 3: Add the Yam
Gently add the yam cubes to the pot, distributing them evenly.
Season with salt, ground Cameroon pepper or red chili powder, and crayfish (if using).
Stir well to coat the yam cubes with the aromatic mixture.
Step 4: Cook the Dish
Pour enough water into the pot to cover the yam cubes. The water level should be just above the yam.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer gently for about 20-30 minutes or until the yam is tender. Stir occasionally to prevent sticking.
Step 5: Adjust the Consistency
During cooking, check the consistency of the dish. If it becomes too dry, add a little more water to maintain a thick, stew-like consistency.
Step 6: Serve
Once the yam is tender and the flavors have melded together, remove the pot from the heat.
Yam Eto is traditionally served hot, usually as a standalone dish. However, you can pair it with steamed vegetables or a side of fried plantains for a complete meal.
Enjoy the rich flavors and comforting warmth of Yam Eto, savoring the cultural heritage it embodies. This delightful Cameroonian recipe is sure to leave you craving more