1 small yam
I cup flaked cooked fish
1 large tomato, chopped
1 cup coconut cream
1/2 cup grated cheese
Bake the yam with the skin on until cooked. Cut it in half while still
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.
Note: Extremely high in saturated fat. To reduce, replace half of
coconut cream with whole or low fat milk.
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