West African yams have always been a delight for me to eat; not too sweet like sweet potatoes and contain more fibre than potatoes. Thus the issue for me has always been how to eat it in moderation and still be able to sustain loosing weight.
Since Yams are very high in carbohydrate I have mixed it with highly nutritious and low calories crunchy veggies.
- A slice of Yam
- 1 Stalk of celery
- 1 medium size carrot
- 150 gms oloyin beans
- 75 gms sesame seeds made into paste by grinding
- Juice of 1/2 a lemon
- Grated lemon rind
- 2 Tbsp Organic Apple Cider Vinegar
- 1/4 big bell pepper roasted
- 1/2 of a scotch bonnet pepper
- 1 Tbsp cold pressed olive oil
- 2 cloves of garlic roasted already
- 4 basil leaves washed
Preheat your oven to 180 degrees celsius; and cut up the sliced and peeled yam to desired sizes. Thoroughly wash and clean the carrot and celery; then proceed to cut them up to desired shape and size. When the oven is hot enough coat the yam pieces with olive oil and pour onto a aking tray; slot this into the oven and bake for 20 minutes until cooked through.
Soak the beans for 20 minutes after which you peel off the skin…… Thoroughly wash the beans and strain off the chaff. In a clean saucepan pour the beans in and cover with water; cook for 30 minutes until copletely soft and cooked through. Remove from heat and strain. In a heavy base fry pan, toast the sesame seeds until evenly browned BUT not burnt…..
Serve immediately and enjoyyyy.