Which is the vegetarian version, made from scratch without the addition of any preservatives. I believe there is a variety of chilli bean dips around, mostly Spanish in origin. My non-vegetarian version of this is ‘Chilli con Carne’, rightly cooked with minced meat and which is less of a paste than the one I am making here.
It was an addiction – a love at first attempt. I had a month’s time to spare in Germany in January, with nothing better to do than to visit museums and eat at Wochenmärkte. He offered me this book to occupy my time. I’ve never looked back since.
I found this recipe in my big book of recipes – probably the easiest one I could find anywhere. It’s probably the least authentic one too, judging by the unbelievably few steps involved, but an adaptation of it nevertheless turned out a snack that’s amazingly delectable – just like the real stuff that I used to buy from Sainsbury back in Durham. 🙂
It’s been my favourite dish at wedding dinners. I always save my stomach for this last dish whenever I see its name pop out on wedding menus. Yummy yum yum… the savoury taste of (dialectal) roots – literally!
A colleague was telling me about how her mum makes yam cake for her whole family. It’s a massive effort, involving not just a lot of chopping but also a lot of arm strength to stir the yam paste. I personally love munching on yam cakes a lot, so I thought I might as well give it a try, especially since I’ll have to cook something for my dinners(ssss) next week anyway.
