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Every version you cook, kept — what you changed, how it went, what to try next.

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Dishes · Suppr Club

Every attempt at every dish

Search everything⌘K

01Start herewhat a cookbook keeps 02Exploredishes · drinks · market · map

Every version you cook, kept — what you changed, how it went, what to try next.

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What cooks here have made, and the classics they come from.

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11 entries for “yam”

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Classics on the shelf that no one here has made yet. See them on the map →

JavaneseSoto ayamA clear chicken broth, yellow with turmeric, poured over shredded chicken, glass noodles, bean sprouts and egg, with lime, sambal and fried shallots.Be its first cook →JavaneseSate MaduraSmall skewers of chicken, glazed in kecap manis and grilled over charcoal, under a peanut sauce with lontong and raw shallot.Tastes hot, rich and sweetishBe its first cook →BalineseBebek betutuA whole duck or chicken stuffed and smothered with base genep, wrapped and cooked slowly in embers until it falls apart.Tastes very hot and very richBe its first cook →MinahasanAyam rica-ricaChicken cooked in a paste of fresh red and bird's eye chilli, shallot, garlic and ginger, finished with lemongrass, lime leaf and lemon basil.Tastes very hotBe its first cook →MalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.Be its first cook →AnhuiHuangshan braised pigeonPigeon stewed slowly in a clay pot with Chinese yam, ham and ginger until the meat is soft and the broth clear and rich.Be its first cook →JapaneseOkonomiyakiA thick savoury pancake of batter and shredded cabbage with pork belly, cooked on a griddle and finished with sweet-sour sauce, mayonnaise, aonori and bonito flakes.Tastes richBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →NigerianEgusi soupA thick soup of ground melon seeds, leafy greens and palm oil, eaten with pounded yam or eba.Be its first cook →NigerianAmalaA smooth, brown swallow of yam flour stirred into boiling water, eaten with ewedu, a slippery soup of jute leaves, and gbegiri, a bean soup.Tastes hotBe its first cook →NigerianBoleRipe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.Tastes very hot and sweetishBe its first cook →

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