Cote D’Ivoire is part of the African yam belt. The Akan have a yam festival every year to celebrate this tuber’s harvest. Many times yams in the United States is actually a sweet potato. You need to do some homework to actually find a real yam, they come in many colors. I was able to find red ones at least I think I did! The soup is a delicious way to showcase this much loved and depended upon tuber in the Ivory Coast. Enjoy!
Cote D' Ivoire Velouté d'Ignames (Cream of Yam Soup)
- 1 1/2 lbs yam peeled, washed and chopped
- 3 leeks washed and finely chopped
- 2 onions finely chopped
- 2 Tablespoons butter
- 6 cups water +/-
- 1 small can of evaporated milk
- salt and freshly-ground black pepper to taste
- 4 slices of stale bread
- 3 tbsp groundnut oil
- Melt the butter in a stock pot, add the leeks and onions and fry until golden brown (about 10 minutes).
- Add in the yams then cover with plenty of water and season to taste with salt and freshly-ground black pepper.
- Bring to a simmer, cover and cook for about 30 minutes, or until the yam pieces are tender.
- When the soup is almost ready, heat the groundnut oil in a pan.
- Cut the bread into large cubes and fry in the oil until golden brown all over.
- Remove the bread with a slotted spoon and set aside on a paper towel to drain.
- When the yam mixture has cooked, take off the heat and allow to cool slightly then puree in a blender until smooth.
- Return the puree to a pan and stir in the condensed milk.
- Allow to heat through then ladle into warmed soup bowls and serve topped with the fried bread croutons.