Boiled Yam with Chili: A Simple, Spicy, and Satisfying Tropical Side

Ingredient Overview & Easy Swaps

1. Yam (200g)

• Use white, yellow, or African yam, peeled and cut into thick chunks.

• Swap: Sweet potato, taro, or plantain work well for a twist.

2. Chili (1 fresh)

• Choose your favorite: green, red, hot, or mild. Deseed for less heat if needed.

• No fresh chili? Use chili flakes, hot sauce, or chili oil.

3. Coconut Oil (1 tbsp)

• Unrefined coconut oil for classic aroma and richness.

• Swap: Olive oil, avocado oil, or any neutral cooking oil.

4. Salt (1 tsp)

• Sea salt or kosher salt is best for pure flavor.

Optional extras:

• Squeeze of lime for brightness

• Chopped cilantro or parsley for herbaceous flair

• Toasted coconut flakes for crunch

Nutrition Facts (Per Serving)

• Calories: 185 kcal

• Protein: 2g

• Fat: 5g

• Carbohydrates: 37g

• Fiber: 4g

• Sodium: 720mg

• Key nutrients: Potassium, vitamin C, B6 (from yam), healthy fats (from coconut oil)

Step-by-Step: How to Make Boiled Yam with Chili

1. Boil the Yam

• Peel and cut 200g yam into even pieces (about 2-inch chunks).

• Place in a pot and cover with water, add a pinch of salt.

• Bring to a boil, then simmer for 15 minutes or until fork-tender.

• Drain well and set aside.

2. Prepare the Chili Oil

• Chop 1 fresh chili finely (deseed for less heat).

• In a small bowl, mix chopped chili with 1 tbsp coconut oil (slightly melted if solid) and 1 tsp salt.

• Stir well to combine.

3. Serve

• Arrange hot boiled yam on a plate.

• Drizzle with the coconut chili oil, making sure some chili lands atop each piece.

• Serve immediately—enjoy the balance of creamy yam, spicy chili, and aromatic coconut!

Tips & Tricks for the Best Boiled Yam with Chili

• Don’t overcook: Yam should be fork-tender, not mushy, for the best texture.

• Melt coconut oil: If solid at room temperature, gently warm until liquid before mixing with chili.

• Level up: For extra flavor, briefly sauté chili in coconut oil before mixing, or sprinkle with roasted peanuts.

• Make it a meal: Pair with eggs, beans, or sautéed greens for a full plate.

• Meal prep: Boil extra yam and store in the fridge for quick grabs during the week.

Creative Serving Ideas

• Breakfast: Pair with fried or scrambled eggs and a mug of tea.

• Lunchbox: Pack boiled yam and chili oil separately; drizzle just before eating.

• Dinner: Serve alongside fish, beans, or grilled chicken for a vibrant side.

• Healthy bowl: Layer with lettuce, avocado, beans, and your chili coconut oil for a grain-free Buddha bowl.

• Snack: Serve warm or room temperature for midday energy.

Frequently Asked Questions (FAQ)

Q: Can I use sweet potato instead of yam?
A: Absolutely! The sweetness pairs nicely with chili and coconut oil.

Q: Is all “yam” the same as sweet potato?
A: No—true yam is starchier and less sweet; both work, but the taste and texture will differ.

Q: How spicy will the dish be?
A: The heat level depends on the chili you use. Adjust the amount and remove seeds for less heat.

Q: Can I store leftovers?
A: Yes! Store boiled yam and chili oil separately in airtight containers for up to 3 days. Reheat yam before serving.

Q: Is this dish gluten-free and vegan?
A: Yes, as long as you use pure coconut oil and your chili hasn’t been cross-contaminated.