If you have seen my Instagram feed, it’s quite clear that I have a thing for fusions of flavour but if you haven’t, let me help you resolve that. Everybody loves Raymond and a good old classic recipe but it’s nice to experiment with food once in a while. ( If the reference about Raymond falls upon deaf ears ( or perhaps blind eyes) be very worried for your classic comedy show knowledge).
Thus, an experiment from a few weeks ago features today. A recipe for the Mexican and African inspired chilli sweet potato stacks.
Below is the gathering process. You can multiply as needed regarding quantities.
The making process:
-To cook the sweet potato, boil it whole for 6 minutes (until softish but still has a bite), let it cool and then slice into 2 cm thick disks. Place on baking sheet and drizzle with a little oil (and sprinkle with the desired amount of chilli flakes. Bake until it starts to crisp/brown, usually after 15 minutes at 250 degrees celsius. You can let the smaller disks bake for longer to make sweet potato crisps ( bake until really crispy at 200 degrees celsius).
– To cook the greens, wash and slice and then shallow fry with some oil to wilt them slightly, not enough to discolor them. Season with salt.
-To make the guacamole, peel the avocado*, half, dice and mash the ‘cado in a bowl. Dice the tomato and quarter of an onion bulb into small (half a 5 pence (Pound sterling)) pieces. Squeeze the juice of the lemon/lime into the bowl and mix all components. For a nice kick add some chilli flakes. You want to sweat while you eat.
-To assemble, play around with how you want the layers. I did: sweet potato disk one, collard greens, disk two, collard greens, tablespoon of peanut butter disk three. The other was disk, beans, disk, guacamole, disk.
I remember this costing me just under £1.80 to make as a portion. I can do price breakdowns with more recent recipes but for now, I ask that you just trust that the student budget can indeed permit a happy body and soul.
Wrecking havoc with avoc,
-KK
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