Boiled Yam with Okra Sauce
Soft boiled yam pairs with a quick okra, tomato, and onion sauce simmered in a touch of palm oil. A comforting, gluten-free dinner.
Yam boiled until fork-tender is one of the simplest starches to prepare, and it stands in perfectly for rice or wheat-based sides in a completely gluten-free meal. Cut the yam chunks to a similar size so they all turn fork-tender around the same time.
The okra sauce alongside it comes together fast — onions and garlic sautéed until fragrant, tomatoes cooked down until soft, then chopped okra stirred in until it turns tender. The natural thickness okra brings to a sauce means you don't need any flour or cornstarch to get body here, which keeps the whole dish gluten-free without extra effort.
Spoon the sauce over the boiled yam while both are still warm. with a little extra chopped onion on top if you like more bite.
Ingredients
- 2 large yams — peeled and cut into chunks
- 1/2 cup okra — chopped
- 1 medium onion — chopped
- 1 clove garlic — minced
- 1/2 cup tomatoes — chopped
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
- 1/2 tablespoon palm oil
Instructions
- 1Boil yam chunks in water until soft, about 15–20 minutes. Drain and set aside.
- 2Heat palm oil in a pan over medium heat. Sauté onions and garlic until fragrant.
- 3Add chopped tomatoes and cook for 5 minutes until soft.
- 4Add chopped okra, season with salt and black pepper, and cook for another 5–7 minutes until okra is tender.
- 5Serve the okra sauce hot over boiled yam.