Baked Yam
How To Bake African Yams

Enjoy the goodness of freshly baked yam. It is delicious, filling and highly nutritious. Bake your yam in these easy steps now!

Baked Yam

Baked yams are a delight to the taste buds, when served with roast chicken or fish. And a can of ice cold palm wine.

Nandos garlic peri peri sauce or sweet chilli sauce is also a very good accompaniment.

It must quickly be said here that baked tropical yams must not be confused with baked potatoes. Yam is a tropical underground tuber, different in texture and taste. It is much more bigger than any form of potato, measuring an average of 15 cm in length, but could be up to 70cm long and 10 cm wide!

This is a popular meal in West Africa, though tend to be roasted yam rather than baked.

How to Cook Baked Yam

Baked Yam

Servings: 4-6

Prep Time: 15 min

Cooking Time: 60 Minutes


  • 1 medium-sized tuber of yam


Take off the fresh Afang leaves from the stem and wash and dry them in the sun. While these are drying,  do same for the water leaves but no drying them out but slice them. Once Afang leaves are dry, chop finely and set aside.

Wash assorted meat, periwinkles(thoroughly cleaned) and clams.

Season meat, stockfish head, periwinkles, and clams, with onions, pepper, and salt then, set aside in separate bowls

Transfer the cow leg / tail into a pot with 1 .5 litres of water to cover the meat and place on stove. Cook for about 40 minutes with no salt until it is nearly soft.

Now transfer already seasoned goat meat and stock fish and prepared periwinkle and clams if using in the pot with the cow tail and cook for another 20-30 minutes or until meat is soft and tender

While meat and fish are cooking, transfer the sliced afang leaves into a mortar and pound with pestle into a paste. The afang leaves are a little tougher than other vegetable leaves so might take at least 10 minutes of constant pounding. Turn the pounded afang leaves into a bowl and set aside

When meat is cooked, add palm oil, knorr cubes, crayfish, dry fish and periwinkle, to meat stock, stir with cooking spoon and allow to boil till oil blends with the stock. That should take about 8mins.

Stir in the water leaves, cover the pot with the lid and allow to steam for about 2 mins, then add the Afang leaves, stir and cover the pot. Allow to simmer for about 5 minutes and turn off the heat then, serve with fufu, Pounded yam or garri.

Note: If clams and periwinkles are not your thing, use any seafood combo of you choice.

Recipe provided by

  • Get a 1 to 2 Kg yam to serve up to 6 people
  • Peel of the skin of the yam. This is very important, because unlike potatoes, the skin of yam could harbor loads of sand and grits, and often very muddy as well
  • Wash the peeled yam, and then slice in wedged shaped chunks, measuring about 3 inches (8cm) by 2 inches (5cm)

  • Wash again in clean water to remove any vestige of mud or grit and place sliced yam chunks in a holding bowl

  • Get olive oil or groundnut oil. Sparingly brush a thing film of oil to cover each piece of yam

  • Now wrap each piece of yam in an oven foil tightly and place in a radiant or thermal conventional oven, pre heated to about 375 to 400 degrees

  • Allow yam to cook for about 90 minutes

  • Allow to cool for another 10 minutes or so, remove from foil, test the centre for softness by poking with a table fork

  • If soft, it is well cooked. Otherwise, cook again for another half an hour

Your baked tropical yam is ready to be served with your choice African hot sauce and roast chicken.

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