Combine all ingredients except the yams in a pot. Set at low heat in a wide pot with a cover. Cook for 1 hour until tender, leaving a little gravy.
Combine 5 cups of yam/sweet potato/cassava and 1Tbsp. of salt in a boiling pot with 5 quarts of water. Boil for 45 minutes, then strain and set aside.
Plate 1 portion of the cooked yams, and pour the curry duck over. It will make your mouth water and is a good Sunday lunch.
Published on June 04, 2008