“Keto Nigerian Pounded Yam with Spicy Shrimp Stew – A Delightful Fusion of Flavors!”

Allergens

Shellfish

Ingredients

• 1 lb cassava flour (tapioca)
• 1/2 cup coconut flour
• 3 cups boiling water
• Salt, to taste For the Spicy Shrimp Stew:
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons palm oil or coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 small habanero pepper, finely chopped (optional)
• 1 cup diced tomatoes
• 1/4 cup cilantro leaves, chopped
• Salt and ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the cassava flour, coconut flour, and salt. Gradually add the boiling water, stirring until a smooth dough is formed. Set aside to cool for 5 minutes.
2. Knead the dough on a flat surface for about 10 minutes until it becomes elastic and smooth. Divide into 4 portions and shape each into a ball.
3. Place one portion of dough between two sheets of plastic wrap, and use a rolling pin to flatten into a round disk, about 1/4 inch thick. Repeat with the remaining dough balls.
4. Heat palm or coconut oil in a large skillet over medium heat. Cook each pounded yam disc for 3 4 minutes on each side until it's golden and crispy. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining dough balls.
5. In another pan, sauté onions, garlic, green bell pepper, habanero (if using), and tomatoes in 2 tablespoons of oil over medium heat until softened.
6. Add shrimp to the pan, seasoning with salt and ground black pepper. Cook for about 4 5 minutes or until pink and cooked through. Stir in cilantro leaves and adjust seasonings as needed.
7. Serve the spicy shrimp stew over the pounded yam disks and enjoy!

Chef’s Insight

The combination of the creamy coconut flour and cassava flour gives this dish a unique texture that perfectly complements the flavors of the spicy shrimp stew.

Notes

The flavors in this dish are bold and spicy, making it perfect for those who love a little heat.