Yam akpessi

Directions

1. Peel the sweet potato and cut it into pieces. ≈ 8 min
2. Cook it for 15 to 20 minutes in salted water; check for doneness by inserting a knife into the thickest part. ⏱ 20 min
3. While that’s happening, cook the n’drowas in water in a separate saucepan for 20 to 30 minutes, adding the cut tomato so that it can be peeled later. ⏱ 30 min
4. Drain the vegetables and peel the tomato. ≈ 8 min
5. Mince the garlic and half of the onion, and set aside. ≈ 4 min
6. Mash the hot peppers, the n’drowas, and the tomatoes, and set aside. ≈ 4 min
7. In a saucepan, heat the oil and sauté the garlic, crushed onion, and tomato paste for 5 minutes. ⏱ 5 min
8. Add the ndrowas and tomato paste, 10 cl of water, and the remaining onion slices, and let simmer. ⏱ ≈ 40 min
9. Season to your liking, add the parsnip, and let it soak in the sauce for a few minutes before serving. ≈ 2 min