Name: Spiced Yam and Labneh
Ingredients: ½ tsp ground cumin; 1 tsp paprika; 250 g/9 oz. generous 1 cup creamed labneh (or use thick, salted yogurt); 1 tbsp groundnut (peanut) oil; juice and grated zest of ½ lime; juice of 1 orange; 1 tsp sumac and an extra pinch to garnish; 2 tbsp carrot juice; 2 tbsp rice milk (you can use the regular cow-shaped stuff); 150 g/5½ oz carrots; 300 g/10½ oz water yam; 2 garlic cloves, chopped; salt; 2 cm/¾ in.knob fresh ginger, peeled and minced; ½ tsp cayenne pepper; 1 level tsp ground coriander

Preparation info

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

I suppose I take yams for granted, living in such a wonderfully mixed part of London. But it is impossible to overstate their importance in some parts of the world where they are a staple crop. In his wonderful book Things Fall Apart, Chinua Achebe writes ‘Yam stood for manliness, and he who could feed his family on yams from one harvest to another was a very great man indeed’.

This is one of those great little dishes that live a double life posing as something else when you’