Prepare Roast Yams

Yams grown in New Zealand originate from the South American Andes where they are known as oca.

The sweet tubers are small, often about the size of a thumb, are pink-orange in colour and have a slightly shiny and ribbed surface. Other sweeter, slightly smaller varieties, coloured yellow, apricot and golden are available.

New Zealand yams are different from the tropical yams grown in other cultures. In America, and therefore in American recipe books, the vegetables known as ‘yams’ are in fact sweet potatoes similar to Beauregard kumara.
What to look for

Firm yams with a bright colour and no blemishes.
Availability

April, May, June, July, August, September, October.
Store

Refrigerate in plastic bags.
How to prepare

Yams do not need to be peeled. Scrub if necessary and remove any blemishes.
Ways to eat

Yams are eaten cooked and in this form the carotenoids are more available. Boiling or steaming minimises their oxalate levels. Serve whole or mashed. Use sliced in stir fries. The natural sweetness of yams is enhanced with ginger, orange or sweet and sour sauces.
Cooking Methods

Bake, braise, boil, steam, microwave, roast, stir fry, stew.

Yams are one of the highest vegetable sources of carbohydrate and energy (kilojoules). They are a good source of folate and also a source of vitamin A (from beta-carotene) and vitamin B6 plus contain potassium at levels of dietary significance. Their yellow orange coloured flesh indicates the presence of carotenoids (yellow orange coloured yams) and anthocyanins (red skins and specks in the flesh). While not as high as carrots, yams are a good source of beta-carotene.
Retailing

Pre-pack in plastic bags. Customers may not know how to use yams or earth gems, so use the QR code on labels.

Store at 0-2ºC with a relative humidity of 90-100%.

Purchase yams and earth gems with the New Zealand GAP logo.
Ulluco

In their native South America and have only been commercially available in New Zealand since 2003. The brightly coloured tubers range from yellow to magenta, pink, and even candy striped. They are very small in size, about 2-3 cm in diameter. Their waxy skins are shiny and colourful and is thin and soft and needs no peeling. The white to lemon-yellow flesh has a smooth, silky texture with a nutty taste, similar to beetroot.

Ulluco have a crisp texture, which remains even when cooked. They can be boiled, steamed, microwaved or baked. They hold their colour after cooking and look attractive on the plate.

A mean feast of roast yams, seasoned with honey and garlic then roasted in olive oil. They make a lovely accompaniment to any meal and are so easy to make.

Ingredients

Serves: 4

- 500g yams

- 1/4 cup olive oil

- garlic salt, to taste

- honey, to taste

Directions

Preparation:2min › Cook:30min › Ready in:32min

- Preheat oven to 190 degrees C.

- In a small roasting pan, drizzle yams with olive oil.

- Sprinkle over garlic salt then drizzle over a generous amount of honey.

- Roast for about 30 minutes.

Yams

New Zealand yams are usually only available in New Zealand and South America.

They are sometimes known as oca and are a small vegetable with the flavour of a lemony parsnip.

Brazilian Fish Stew Recipe

Brazilian Fish Stew Recipe

Brazilian cuisine is a combination of regional varieties. It has been heavily influenced by European, African, and Asian cuisines as various ingredients were brought in by the early settlers. Palm oil is vastly used in Brazilian preparations. Even the usage of chilies, fish, cassavas, yams, papayas, mangoes, pineapples, oranges, and coconuts is quite common. Coffee is the national drink of Brazil, while the famous Caipirinha is its national cocktail. Some of the delectable dishes from this country are Feijoada, Moqueca, Vatapá, Acarajé, Tapioca, Bobó de Camarão, and Coxinha. For this column, today I have cooked fish stew. This fish stew is also known as Moqueca, which is its local name. Traditionally in Brazil, it is cooked in Palm oil, but I have used regular vegetable oil.

The recipe of Brazilian Fish Stew is fairly simple. What you need are just fish fillets along with prawns, bell peppers, tomatoes, onions, and some coconut milk. It is best served with rice and is a perfectly balanced meal. So have a look at this simple step-by-step recipe and enjoy the Brazilian delight today.
Ingredients (Serves 2 to 3)

Fish Fillets – 300 gms
Prawns – 5 to 6

For Marinade

Lemon Juice – 2 tsp
Salt to Taste
Black Pepper Powder – 1/2 tsp
Garlic - 1/2 tsp (Minced)

For the Stew

Oil – 2 tbsp
Onion – 1/2 cup (Chopped)
Garlic – 1 tsp (Chopped)
Green Bell Pepper – 1/2 cup (Chopped)
Red Bell Pepper – 1/2 cup (Chopped)
Tomato – 1 cup (Chopped)
Chicken Stock – 1 cup
Coconut Milk – 200 ml
Red Chili Powder – 2 tsp

Brazilian Fish Stew Recipe

Mix all the ingredients of the marinade and apply to fish and prawns.

Keep the marinated fish and prawns covered for about two hours.
Heat some oil in a pan.
When the oil gets hot, add onions and garlic and fry till they get translucent.

Add green and red bell peppers and cook for about a minute.
Add tomatoes and cook for another minute.
Add chicken stock, coconut milk, and red chili powder and bring it to a boil.

Simmer it, add marinated fish and prawns, and cook for about 8 to 10 minutes.
Serve hot.