This is a case of colonial invention, with yams being used to replace the white potatoes that this dish would have included in Portugal. The result is a culinary mixing of north and south that would be at home with an African meal or an interesting addition to any meal.
5 cups yams pieces, boiled until soft
1 egg, beaten
1 tablespoon butter, at room temperature
Salt, to taste
1 egg yolk, beaten
Nutmeg for dusting (we added a dash of cinnamon also)
Put the cooked yam pieces through a food mill to purée them. Gradually add the beaten egg, the butter and the salt, mixing well to make sure that all the ingredients are blended.
Spoon the mashed yam into an ovenproof casserole, paint the top with the beaten yolk and place it in the oven for 15 minutes, or until golden brown. Top with a few gratings of nutmeg. Serve hot. Makes 4 to 6 servings.
"The Africa Cookbook: Tastes of a Continent"
Thursday, January 13, 2000
