Yam Bruschetta

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chef recipe

Yam Bruschetta

This yam and saltfish recipe is a great gluten-free and pescetarian substitute to the conventional Italian bruschetta. It is a great fusion between Italian and African cuisine.
Prep Time6 minutes
Active Time40 minutes
Total Time46 minutes
Course: Appetizer
Cuisine: african
Keyword: alternative, easy, gluten-free, pescatarian, pescetarian, quick, recipe, substitute, summer, yam
Yield: 4 persons
Cost: 10


  • Sauce pan
  • Non-stick frying pan
  • Food drainer
  • Kitchen knife
  • Chopping board


  • 275 g yam
  • 160 g heritage tomatoes
  • 160 g boneless and skinless salted fish
  • 4 tbsp avocado or olive oil
  • 1 red onion
  • 1 deseeded chilli
  • 1 red pepper
  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves
  • 3 sprig thyme
  • 1 pinch black pepper
  • 1 pinch sea salt


  • Place salted fish in a saucepan with cold water and boil for about 30 minutes until desalted. Remove from heat, pass in cold water, drain and set aside.
  • Cut the yam into slices (about 2 cm thick) and cook in boiling salted water for about 4 to 5 minutes. Drain and set aside.
  • Shred the salted fish and dice the vegetables.
  • Heat a non-stick frying pan over medium heat and add the oil (without smoking). Add yam and let sizzle until it is golden around the edges on each side. Remove from heat and set aside. In the same frying pan, cook vegetables and salted fish over low heat for about 2 to 4 minutes then set aside.
  • Place the yam on a plate, garnish with the mixture and finish with the cooking juice.


Usually served as a snack or appetiser to maintain an healthy diet.

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