| 55 | 56 | 57 | 58 | 59 |
| 1 | 21 | 42 | 63 | 84 |
|
1
08
109
Stuffed Yam with Cheese
Bonelos Dago
(Yam Fritter)
1
I
1
small yam
cup flaked cooked fish
large tomato, chopped
cup coconut cream
cup grated cheese
2
/
11
lbs. yams, grated to about 4 cups
cup sugar
2
3
1
/2
cups sifted flour
1
/
2
Peel yam and grate it. Place grated yam in a medium bowl. Add
Bake the yam with the skin on until cooked. Cut it in half while still
sugar and mix with hands. Gradually add flour while mixing. Mix well.
hot. Take out the flesh, leaving the skin whole in the shape of a boat. Mash
yam with a fork. Mix the flesh with the flaked fish, chopped tomato, and
milk or coconut cream. Put the yam mixture back into the skin. Sprinkle
grated cheese on top. Bake for about 15–20 minutes or until the cheese
melts. Serve hot.
1
Heat oil to 350ºF. Take about /2 cup yam batter into one hand and
squeeze into small balls about 1 to 2 inches. Wet hands often and before
taking more batter. Place into hot oil and fry for about 10 minutes turning
once or twice. If you use 2 inch deep of oil, fritters will turn up by
themselves. Drain fritters on paper towel. Serve hot with syrup.
Note: Extremely high in saturated fat. To reduce, replace half of
coconut cream with whole or low fat milk.
Note: High fat recipe due to deep fat frying.
UOG/GCE
Yam, A Status Food, South Pacific Foods Leaflet 14 (1990), SPC,
Noumea, New Caledonia
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
7 %
Calories
417 kcal 21 % Carbohydrate
29 Gm 45 % Iron
22 Gm
Total Fat
2.6 Mg 14 %
121 Mg 12 %
Saturated Fat
Cholesterol
Sodium
22 Gm 110 % Calcium
39 Mg 13 % Vitamin A
2140 IU
43 %
127 Gm
5 % Vitamin C
7.6 Mg 13 %
Protein
22 Gm 44 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
4
Milk: 0.25 Veg:
0
Fruit:
0
Bread:
0.5
Meat:
1
Page
Quick Jump
|