Peel the ñame root and cook in 2 cups of boiling water for about 20 minutes or until the ñame is soft and done.
Use the food processor or Vita Mix, and mix all ingredients and add 1/2 to 3/4 of the boiling water to create a creamy mixture.
Mold and refrigerate for 3 hours before serving.

1/2 cup red bell pepper
1 cup ñame root
2 cup boiling water
1/2 teaspoon chopped garlic
1 teaspoon sea salt
2-1/4 cup olive oil
1 teaspoon lemon juice
2 tablespoon raw cashew (soaked in water overnight)