2 yellow or white yams, about 10cm/4in long
pinch ground allspice
pinch ground ginger
pinch freshly grated nutmeg
1 x 500g/1lb 2oz grey mullet, guts, scales and gills removed
1 tbsp groundnut or sunflower oil
1 onion, finely chopped
1 tomato, cut into 1cm/½in cubes
1 spring onion, trimmed, finely sliced
1 large okra, trimmed, cut into 1cm/½in slices
1 Scotch bonnet chilli, seeds removed, finely chopped
½ tbsp cider vinegar
1 tbsp soy sauce
1 sprig fresh thyme, leaves only
Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 200C/400F/Gas 6.) When the flames have died down and the coals have turned ash-white, place the yam slices onto the grill and cook for 40-60 minutes, or until tender and golden-brown. Set aside.
Meanwhile, for the brown stew fish, mix the allspice, ginger and grated nutmeg together and rub the mixture over the grey mullet until completely coated.
Heat the oil in a large heavy-based, lidded pan over a medium heat. When the oil is hot, add the grey mullet to the pan and fry for 1-2 minutes on each side, or until pale golden-brown on both sides.
Reduce the heat and add the chopped vegetables, chilli, cider vinegar, soy sauce, thyme and butter. (NB: You do not need to use all of the butter if you prefer your dishes less rich.) Stir the ingredients until well combined, then cover the pan and bring the mixture to a simmer. Simmer for 25-30 minutes, stirring occasionally, or until the vegetables are tender and the sauce has thickened.
For the Olympian yams, when the barbecued yams are cool enough to handle, peel away the skin and discard. Mash the flesh of the peeled yams, then mix in the mayonnaise until well combined and season, to taste, with salt and freshly ground black pepper.
To serve, spoon some of the brown stew mullet onto each of two serving plates. Spoon a portion of the Olympian yams alongside.
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