Recipe: Banana and Yam Stew, Tanzanian Banana and Yam Stew, and Caribbean Vegetable Soup

I am wondering if yams and sweet potatoes can be used interchangebly in these recipes? Good luck!

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BANANA AND YAM STEW
Source: vegan-food.net

150 milliliters / 2/3 cup groundnut oil
900 grams / 2 pounds yams, peeled and cubed
1 green chilli, seeded and chopped
1 teaspoon freshly chopped coriander
1 medium red onion, chopped
1 large tomato, skinned and quartered
1 large carrot, diced
2 cloves garlic, chopped
1 teaspoon each ground cloves, cumin, and turmeric
Salt and pepper to taste
300 milliliter / 1 1/4 cups coconut milk
1 1/4 liter vegetable stock
2 bay leaves
1 tablespoon corn flour mixed with 2 tablespoon cold water
2 green bananas, peeled and sliced thickly

In a large saucepan, heat the oil and saute the yam pieces over a medium heat until they are golden brown. Remove from pan with slotted spoon.

Reduce the heat and in the same oil, saute chilli, coriander, onion, tomato, carrot, garlic and spices until the onion gets translucent. Season with salt and pepper.

Add the coconut milk and the stock and bring to the boil.

Add the bay leaves, then lower the heat to a simmer. Stir in the cornflour mixture. Add the yams and bananas. Cover and simmer gently for 30 minutes.

Remove from heat, check the seasoning, remove the bay leaves and allow 10 minutes for the stew to rest before serving with rice.

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TANZANIAN BANANA AND YAM STEW
Source: Seasoned Pioners
Number of Servings: 2

Bay Leaves 1
Black Peppercorns - to taste
Carrot - 1 small diced
Cashew Nuts - small handful
Clove Buds - 1/2 tsp
Coconut Milk - 200ml / 1/2 can
Cornflour - 1/2 tbsp (mixed with 1 tbsp cold water)
Crushed Red Chillies - 1tsp
Fresh Coriander - 1 tbsp
Garlic Cloves - 1 chopped
Green Bananas - 1 thickly sliced
Groundnut Oil - 50ml / 2floz
Red Onion - 1 small chopped
Sea Salt - to taste
Tomato - 1 small skinned & quartered
Turmeric - 1/2 tsp
Vegetable Stock - 550ml / 1 pint
White Cumin Seeds - 1/2 tsp
Yam - 1, peeled and cubed

Dry roast the white cumin seeds and the cloves. Allow to cool. Grind and put to one side.

In a large pan, fry the yam pieces in medium hot oil until golden. Remove and set aside.

Turn down the heat slightly and throw in the crushed chillies, coriander, onion, tomato, carrot, garlic, turmeric and the ground cumin and cloves. Fry for two to three minutes.

Add the coconut milk and stock and bring to the boil. Turn down the heat to a gentle simmer, then stir in the cornflour. Throw in the bay leaves, yams and banana. Season to taste then cover and simmer for 30 minutes.

Sprinkle cashew nuts on top. Allow to rest for ten minutes then serve.

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CARIBBEAN VEGETABLE SOUP
Source: Manufacturer
Yield: 25 - 8 oz servings

Butter or margarine 2 oz
Onion, chopped 2 cup
Garlic cloves, crushed 2 tbsp
Carrots, sliced 4 ea
Swiss Chalet Fine Foods #251 HACO-Swiss VEGETABLE SOUP MIX 9 oz
Water 11/2 qt
Swiss Chalet Fine Foods #421 HACO-Swiss VEGETABLE BASE 2 tbsp
Swiss Chalet Fine Foods #1-047 Whole Bay Leaves 4 ea
Sprigs of fresh thyme 2 ea
Celery stalks, minced 2 ea
Green bananas or green plantains, peeled, slice ⅛" thick 3 ea
Yams, cubed 3 cups
Red lentils 1/4 cup
Chayote, peeled, chopped 2 ea
Ground pepper to taste
Scallions, chopped for garnish

Melt the butter. Add onion, garlic and carrots and sweat for a few minutes, stirring occasionally, until they begin to soften.

Add the water, Vegetable Base, Bay Leaves, and thyme and bring to a boil. Add the Vegetable Soup Mix. Add the celery, green bananas, yam, lentils and chayote. Simmer for 15 minutes, or until all the vegetables are cooked.

Garnish with chopped scallions and fresh ground pepper.