The term “yam” is something of a misnomer; in America it actually refers to an orange-fleshed, moist sweet potato, whereas the rest of the world knows yams as enormous tubers that measure several feet long, can weigh over a hundred pounds, and have a firmer, drier, white flesh. The garnet yams in this recipe are sweet potatoes with distinctive purplish-red exterior skins.

Nama shoyu is a type of unpasteurized soy sauce that is naturally aged for several years in cedar kegs, giving it a much more full-bodied flavor and complex bouquet than regular soy sauce. It can be found in natural foods stores and through online retailers.

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Mother Africa’s Spicy Kale and Yam
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Instructions
  1. Rinse and drain the kale well. Steam the kale until it is soft but still colorful, about 5 minutes. Steam the yams until cooked through (they should retain some firmness).
  2. While the kale and yams are steaming, heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and serrano chile. Cook for 5 minutes, stirring frequently.
  3. Add the cabbage and cook for 5 more minutes, stirring frequently. (Add small amounts of water if necessary to prevent sticking.)
  4. Place the cabbage in a large bowl with the soy sauce and salt; add the kale and mix well. Add the yams and gently mix. Serve with Abba’s African Hot Sauce (recipe elsewhere on this site).
Recipe Notes

Cooking Note: If you plan to serve this dish a day or two after preparing it, wait to add the yams until just before heating and serving. They tend to discolor and appear brownish as all the vegetables sit together.

— Gladys, www.recipelink.com

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