Steamed cod and yam pudding

Components

• 150 grams of flaked cod
• Three yams (approximately 350 g)
• Half a finely chopped onion
• 1 small minced garlic clove
• 1 tablespoon of olive oil
• 1 tablespoon of chopped parsley, adjusted to taste
• Add salt and ground pepper as needed to suit your taste.
• 1/2 cup of wheat flour (tea measure)
• 500 ml of oil for frying the cookies

Ready state

1. To remove the salt from the cod: put the fish in a bowl and fill it with water; cover with plastic wrap (or a plate) and refrigerate for 12 hours (or overnight if you prefer to prepare it the day before). Change the water at least twice during this time.

1. Rinse, peel, and chop the yam into medium-sized pieces. Place them in a medium pot, add water to cover, and stir in one teaspoon of salt. Bring to a boil over high heat, then reduce the heat and simmer for an additional 10 minutes until the yam is tender.
2. In the meantime, peel and finely chop the onion and garlic. Rinse the cod, then break it into smaller pieces, discarding any skin and bumps.
3. Once cooked, thoroughly drain the water and, while still warm, mash the inhames using a juicer into a bowl. Set aside.
4. Place the pan back on medium heat without washing it. Once heated, combine the water and olive oil, then add the onion. Season with a pinch of salt and sauté for 2 minutes until it softens. Add the garlic and cook for another minute to release its aroma.
5. Incorporate the shredded cod and cook for an additional 3 minutes, stirring occasionally. Stir in the parsley thoroughly. Add the yam puree and mix for around 2 minutes to make the dough drier. Turn off the heat, taste, and season with salt and ground pepper. Allow it to cool slightly so the dough can be shaped into cookies.
6. Put the wheat flour in a bowl and form the dumplings: using damp hands (or 2 dessert tablespoons), take portions of the dough and shape them as desired (traditional or cupcake style); coat them in wheat flour and tap with your hand to remove any excess; place them on a plate and continue until all the dough is used.
7. Place paper towels in a cross shape to line. Pour oil into a small, deep pan and heat over medium to medium-high heat – to check the temperature, dip a matchstick into the cold oil; when it ignites, the oil is ready for frying. Using a squeezer, dip four cupcakes at once into the hot oil and fry until they turn golden brown. Remove and place on the lined paper towels, then repeat with the remaining cupcakes. Serve immediately.

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