Roasted Purple Yam Stew

READY IN: 5hrs 20mins




  • Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs.
  • Combine corn cobs, shrimp shells, water, carrot, thyme, and one onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
  • Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside.
  • While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring.
  • Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside.
  • Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft.
  • Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick.
  • Remove stems from mushrooms and slice in 1/4" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly.
  • Serve with habanero jelly of this isn't spicy enough for you.