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.