Large yams slowly roasted in the embers of a wood fire until the skin is charred and the interior is fluffy, sweet, and caramelized, eaten as a simple staple or snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: served on banana leaf or directly
Garnishes: pinch of salt
Accompaniments: ai manas sauce, coconut milk
Instructions
-
1
Build a wood fire and let it burn down to glowing embers with no active flame.
-
2
Place whole unpeeled yams directly into the hot embers, burying them partially.
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3
Roast for forty to fifty minutes, turning once halfway through.
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4
Test doneness by piercing with a stick; it should slide through easily.
-
5
Remove from embers and let cool slightly. Brush off ash from the skin.
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6
Break open and eat the steaming, sweet interior directly, discarding the charred skin.
Did You Know?
In the highlands of Timor-Leste, children often roast small yams as after-school snacks using the family cooking fire embers.
Chef's Notes
Equipment Tips
- wood fire or oven
- tongs
Garnishing
pinch of salt
Accompaniments
The Story Behind Uhi Fohuk
Uhi fohuk is perhaps the oldest and simplest prepared food in Timor-Leste, requiring nothing more than a tuber and a fire. Yams were among the first crops cultivated by Austronesian settlers on the island, and the ember-roasting technique predates any cooking vessel. This dish represents food at its most elemental and continues to be eaten daily in rural communities where it provides essential carbohydrates.
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