• 2 packs Sympli Yam Cubes
  • 400g canned whole tomatoes
  • 3 red bell peppers aka. tatashe
  • 2 red onions
  • 3 habanero peppers
  • 5 garlic cloves
  • 1 thumb-size ginger
  • 2 tbsp. tomato paste
  • 1 tsp. white pepper
  • 1 tsp. dried or fresh thyme
  • 2 small bay leaves
  • 1 tsp. curry powder
  • 75ml vegetable oil
  • salt and seasoning to taste


How to Prepare Yam & Peppered Ponmo Stew.

Boil yams until soft and set aside.

Blend together canned tomatoes, bell peppers, onions, habanero peppers, garlic cloves, and ginger into a coarse paste.

Add oil to a pan or pot and then add tomato paste when oil is hot. Fry for 5 minutes.

Add white pepper, thyme, bay leaves, the juice from the canned tomatoes and curry powder to the sauce and fry for another 5 minutes.

Add blended bell pepper mix and fry under medium heat for 20 minutes until sauce thickens.

Next, add salted and boiled ponmo, season with salt and seasoning of choice (I used beef seasoning) and fry for another 10 minutes until stew has a thick consistency.

Serve with boiled yams.