Seal and Yams Stew Fusion

local_grocery_store Ingredients

• 1 kg Seal meat, cubed
• 500 g Yams, peeled and diced
• 2 medium Onions, chopped
• 3 cloves Garlic, minced
• 4 cups Chicken broth, liquid
• 2 tablespoons Tomato paste, concentrated
• 2 Bay leaves, whole
• 1 teaspoon Thyme, dried
• to taste Salt, none
• to taste Black pepper, ground

restaurant_menu Method

1. 1.Brown the seal meat cubes in a large pot over medium-high heat until all sides are seared.
2. 2.Add the onions and garlic to the pot and sauté until they become translucent.
3. 3.Stir in the tomato paste and cook for another 2 minutes.
4. 4.Pour in the chicken broth, bringing the mixture to a boil.
5. 5.Add the diced yams, bay leaves, and thyme to the pot. Reduce heat to a simmer.
6. 6.Cover and let simmer for about 2 hours, or until the meat is tender and the yams are cooked through.
7. 7.Season with salt and black pepper to taste.
8. 8.Serve hot, garnished with fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightFor a thicker stew, mash some of the yams directly in the pot.
• chevron_rightServe with a side of crusty bread to soak up the delicious broth.