Go Back
+ servings

Mother Africa’s Spicy Kale and Yam

5 from 1 vote
Course Side Dishes, Spicy Dishes
Cuisine African, Vegan, Vegetarian
Servings 4


  • 1 large bunch kale thickest stems removed (about 4 cups chopped, firmly pressed)
  • pounds garnet yams, peeled, well-rinsed and chopped (about 4 cups)
  • tablespoons olive oil
  • cups chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon seeded and diced serrano chile
  • 2 cups sliced purple cabbage
  • 3 tablespoons nama shoyu soy sauce (or use regular soy sauce)
  • 1 teaspoon sea salt or to taste
  • Abba’s African Hot Sauce see recipe on this site


  • 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).
  • 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.
  • Add the cabbage and cook for 5 more minutes, stirring frequently. (Add small amounts of water if necessary to prevent sticking.)
  • 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).


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
Tried this recipe?Let us know how it was!