Sambal Fish Stew with Cod Fritters and Garlic Scape Fuu Fuu

I bought this giant Ghana yam, have no idea what to do with it so I did a quick search and what came up was Fuu Fuu. Basically, Fuu Fuu is like mashed potatoes but using any starchy root vegetable, yucca (cassava) , or yams. It's a bit chilly outside so I had the craving for a warm tomato based fish stew with West African spices and needed a base to pour it on top of, and what better than something called Fuu Fuu. In all honesty, I'm making it just because I like the name. When people ask me what I did all weekend, I can say " Dude, I made spiced Fuu Fuu, Afro/Brazilian style, it rocked, I can still taste it" or "Sorry, cant help, I'll be making Fuu Fuu for hours" even as a pick up line " Want to head back to my loft kitchen and make hot steaming Fuu Fuu?" Sambal has a great kick to it, more of an earthy smokey flavor than Latin American chile pepper, is used to flavor sauces and stews. For this dish I think it would be a great to have cod fritters with a yogurt sambal sauce to give cooling and burning at the same time. Also , I have been experimenting with carbonating fruit juice, so, In the same manner, bubbles and citrus enhance the burn, mixed with a guava or mango cools the burn. Like one of those "Icy Hot" patches, just edible. For the fish, I chose tilapia for several reasons. Its very versatile, light and absorbs flavors easily. It's cheap, its farm raised and its what Jesus fed people with at the "Sermon on the Mount" but can be done with snapper, cod, sea bass, or any white fish.

For Stew

2 large onions coarsely chopped

3 gloves garlic

1/2 tsp each cumin, coriander, ginger, red pepper, mace, turmeric, nutmeg, paprika, sugar (or to taste as needed)

3 tbls Sambal

3 cups water

salt and black pepper to taste

1/2 cup Italian parsley

1 large can crushed tomatoes

1 cup fresh cut tomatoes ( about 3 plum tomatoes)

2 lbs tilapia filet's

Sweat onions and garlic lightly. Add spices and reduce heat. Add fish, water, tomatoes, parsley and sambal and simmer slowly for 1/2 hour.

For Fritters

1/2 lb salt cod soaked overnight , water discarded.

1 cup breadcrumbs

2 eggs

Soak cod over night, discard water and rinse thoroughly, chop finely, add egg and bread crumbs and form into small fritters. Lightly fry and remove with metal slotted spoon, place on plate with paper towels to absorb excess oil.

For Fuu Fuu

1 large Ghana Yam

1/2 stick butter or ghee

1/4 cup garlic scapes

salt

black pepper

Boil yam for 1/2 hour , strain and mash with masher or wooden spoon.

Mix in scapes, butter, salt and pepper

For Yogurt

1/2 cup Greek yogurt

2 tbls sambal

squeeze of lime

To Serve, line bowl with Fuu Fuu, pour stew over and server fritters on the side with the yogurt dipping sauce.

For Drink

1 part mango, guava, or pear nectar

2 parts Club Soda

squeeze of lime

Pour over crushed iced