What is yate?!


Question:

What is yate?

I'm looking at a West Afrikan recipe for benachim. It lists 2 slices of yate in, what is it and where would I find it in London?


Answers:
Yate is colloquial for the Yautia, aka Tannia (related to the Giant Taro), also known as the (New) Cocoyam (several Xanthosoma species are known by this same crop name). It's become a major export cashcrop in West Africa of the last few decades, and functions as a straight replacement for yam in West African kitchens of the big producers like Gambia and Ghana. You might be able to get the actual cocoyam in London, but as it's in itself a substitute crop for ordinary yam, a quick trip to Brixton should see you right, and positively awash with yams. :-)

Given the relative sizes of the cocoyam and 'staple' yam tubers, you may have to juggle the "2 slices" referred to in the recipe a bit, up or down. The (coco)yam functions as the starch 'binding' and 'filler' in the dish. (You just dice them in 1-2cm cubes as you prefer. Your recipe seemingly ignores what to do with them... )

Hope this helps.

Source(s):
Lived in Brixton, & 'Vegetables' by Phillips & Rix, McMillan, London, 1995.

Have a look just north of Bristol

It is a type of apple, I think.
Since it is used for cooking, I would imagine it to be not as sweet as regular eating apples. Perhaps you can substitute a Granny Smith apple, but I am not for sure.

The only other thing it could be is an Aussie yate tree (Eucalyptus) and/or it's fruit, but I don't think that's likely.

I emailed a Gambian food website and asked them and will post their reply if they ever do.


Wow it seems Cubcur down below is your man/woman! I couldn't find any info like that anywhere on the web. I guess it takes being a native! Although the sound of apples and yams mixed in this dish would be interesting. Game?

Eucalyptus cornuta
( Yate )


This large shade tree has 3 to 6 inch grey to green leaves. It is grown mainly for its yellow-green flowers that form globe shaped clusters and its short horned, round clusters of seed clusters. Tolerates various climate condtitions. The foliage of nearly all species has a strong pungent odor similar to menthol. Well drained soil is preferable. Trees do very well planted from seed. Plant seeds in spring or summer keep shaded and water sparingly until 2 to 3 inches high.





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Chicken and Beef Benachin
by Adele Faye Njie
Ingredients



1/2 chicken
1/2 lb beef
4 onions
2 slices yate
1 teaspoon pounded fresh peppers
2 large fresh tomatoes
3 dessertspoons tomatoe puree
3 cloves garlic
2 bay leaves
1 1/2 cigarette cups oil
1/2 small cabbage
1 large bitter tomatoe
1 large aubergine
1 slice pumpkin
2 big peppers
black pepper to taste
2 or 3 cigarette cups rice (1 lb)
6 cigarette cups water
salt to taste
Directions


Prepare, wash and cut chicken into portions. Remove gristle, etc from beef, wash and cut into equal portions.
Mix chicken and beef together. Season with salt, black pepper, pounded garlic and vinegar. Allow to stand for 1/2 hour before cooking.
Prepare vegetables accordingly.
Peel, wash and slice onions thinly.
Fry the chicken in hot oil until brown, turn over and fry likewise. Remove from pan and put aside.
Add beef and fry until quite brown. Add the sliced onions and fry until golden brown.
Placed the washed, scalded skinned and sliced tomatoes to rest of ingredients in pan.
Put the tomato puree and pounded fresh peppers into saucepan. Cook gently for 15 minutes.
Pour in measured water.
Bring to a boil, add all the prepared vegetables, fried chicken, bay leaves and salt.
Remove the chicken and vegetables when cooked and keep in a warm place. Taste seasoning.
Add the washed rice to cooking pot. Put the big sliced peppers and bring to a boil.
Reduce heat and cook under low heat until most of the liquid is absorbed.
Serve. Pile the rice on an oval dish, place the vegetables and chicken on top.




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