Fresh Brown Stew Mullet with Olympian Yams

Name: Fresh Brown Stew Mullet with Olympian Yams
Yield: Serves 2
Cuisine: Americas
Ingredients: 1 sprig of thyme; 2 yellow or white yams, about 10 cm (4 in) long and thick; 2 tsp mayonnaise; 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped; 1 spring onion, finely sliced; 1 tomato, cut into 1 cm (½ in) dice; 1 large okra, trimmed and cut into 1 cm (½ in) slices; salt and pepper (optional); large pinch of all-purpose seasoning (or homemade seasoning made up of equal parts ground allspice, ground ginger and grated nutmeg); 1 onion, finely chopped; 1 tbsp groundnut or sunflower oil 1 × 500 g (1 lb 2 oz) grey mullet, gutted, scaled and gills removed; approx. 125 g (4½ oz) butter or margarine; 1 tbsp soy sauce; ½ tbsp cider vinegar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Lily Bolt is the aunt of Jamaican Olympic hero Usain Bolt. His Dad, Wellesley, puts Usain’s success down to being brought up on the famous yams of Trelawney, Jamaica. In this recipe, shared with us by Lily, yams are partnered with a fish stew.

Ingredients

1 tbsp groundnut or sunflower oil 1 × 500 g (1 lb 2

Americas
Dinner
Pescatarian
Spicy

Method

Cook the yams either on a barbecue, or in an oven preheated to 200°C/400°F/ gas mark 6, for 40–60 minutes, or until tender.
Meanwhile, heat the oil in a large heavy-based saucepan that has a lid until medium-hot. Season the fish with the seasoning, place in the saucepan, then fry to brown for around 2 minut