Yam stew

Directions

1. Chop 1 onion and 2 chillies, place in a mortar with 3 tomatoes and bouillon cube then pound to a paste.

2. Peel the yam then cut into pieces about the same size as the meat.

3. Heat about 4 tbsp oil in a pan, add the meat and fry for a few minutes, or until browned.

4. Stir in 2 tbsp tomato purée and fry for 1 minute then add the tomato, onion and chilli paste.

5. Stir for 2 minute before adding the remaining onion and 200ml water.

6. Bring to a simmer and cook for 10 minutes then add the yam pieces and 600ml more water.

7. Return to a simmer, cover and cook for about 40 minutes, or until the meat and yam pieces are tender and the liquid has thickened to a sauce.

8. Serve hot, accompanied by crusty bread.

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