Ingredients:
1 large African Yam, peeled and cut into chunks
3 yellow Plantains, peeled and cut into chunks
1 yellow yam, peeled and cut into chunks
4 King fish or swordfish steaks/fillets
2 tbsp red palm oil
1 large Onion, sliced
1 red onion, sliced
2 garlic cloves, diced
3 Tomatoes, diced
3 scotch bonnet chillies, 2 kept whole and 1 minced
60g of greens (this could be collard greens, cabbage, sweet potato greens, cassava greens or even spinach) (optional)
1/2 tsp dried thyme, crumbled
225g whole okra
1 large purple aubergines (eggplant) or 4 garden eggs
1 chayote squash, peeled, halved, de-seeded and cut into chunks
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground black pepper
Method:
Bring a pan of lightly-salted water to a boil. Add the yams, plantains, aubergines and chayote. Return to a boil and cook for 25-30 minutes until all the ingredients are tender.
In the meantime, make a start on the sauce. Place a frying pan over medium heat. Add the red oil and use to fry the onions and minced chilli for about 4 minutes, or until soft and translucent. Add in the fish and season with the garlic powder, salt and black pepper then add the garlic and tomatoes. Stir to combine then pour in 500ml water. Bring to a boil.
Once the vegetables are tender, drain them. Transfer the chayote and aubergine pieces to a blender. Add a little of the liquid from the sauce and render to a purée. Pour this purée into the sauce mixture then add in the thyme and okra.
Bring the ingredients to a simmer and cook the sauce for about 20 minutes, until the fish is cooked through and the sauce thickens. Now add in the shredded greens (if using) then pop in the whole chillies and cook for a further 5-10 minutes, until the greens have wilted.
Arrange the yams and plantains in a bowl, pour over the fish sauce and serve.
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