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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ruam Recipe

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This recipe for Ruam is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
left over roast and juices (or gravy)
2 c. water
2 beef bouillon cubes
cayenne pepper
1 can diced tomatoes
1/2 onion
1 T. palm oil
3 T. creamy peanut butter
pounded yams
Directions:
Directions:
Cube leftover roast and put in pan of water. Add bouillon cubes and pepper to taste. Puree the diced tomatoes and onion and add to pan. Add palm oil and peanut butter. Bring to boil. Serve with pounded yams. (When I am unable to purchase pounded yams, I substitute Cream of Wheat and potato flakes.)
Personal Notes:
Personal Notes:
We thought since this cookbook raises money for a well in Nigeria, you might want to taste real Nigerian food. Since our mom grew up in Nigeria she makes us ruam at least once every month. Besides pizza this is our favorite meal...and we get to eat with our hands!

 

 

 

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