Boiled yam is often served with egg stew. Yam are delicious superfoods is found largely in tropical region like Africa, Jamaican and Caribbean and very different from the “Yam” found in most leading grocery store. The US’s yam is a variation of sweet potato. The African Yam has a dark brown peelable skin and the inside is white or yellow. We have a variety of recipes made with Yam: pound yam or Fufu, Fried yam and baked Yam.
1 smoked mackerel
1 cup shrimp
2 garlic chopped
1 teaspoon ginger
2 medium sized tomatoes, chopped
1 tablespoon tomato paste
1-2 scotch bonnet, chopped
1 small onion, chopped
1/2 cup Vegetable oil
Salt and Seasoning cube (to taste)
How to make boiled yam?
Peel and Wash yams, then cut into bite-size cubes into 1 inch size.
Rinse in clean water till water runs clear and no residue in water.
Choose a saucepan that will be large enough to hold the yams without crowding them. Put yam in a saucepan, add enough water to cover it, add salt and Bring to a boil.
Cover the saucepan and cook yams for 10 to 12 minutes or until just tender on the outside but resistant in the center when pierced with a knife or fork. For soft, tender yams, cook for 25 to 30 minutes.
Remove from the stove and drain; And voila, you have yourself boiled Yam
To make egg sauce…
I usually served my boiled yam with sardines, egg stew, green pepper, tomato stew… Today, I am going to serve my boiled yam with a delicious and easy egg stew. I wanted to change thing up a little bit therefore I added shrimp and smoked fish to the egg stew. This recipe is made with fresh tomatoes, onion and spices which goes heavenly with my boiled yam.
Remove all the fishbones from the fish and set aside.
Place frying pan on a medium/low heat, add about 1/2 cup cooking oil.
Add the garlic, ginger, shrimps and salt to taste. Cook until the shrimps are pink, remove and set aside.
Add the tomato, the tomato paste and onion. Cook until the water evaporate.
Add smoked mackerel, shrimp, chopped peppers salt and cube to taste. Cook for about 4-5 minutes or till oil floats on the sauce.Stir in the egg then stir to form a scramble.
Boil the pork belly with the garlic, ginger and cube for 30 mins. Fry carefully and set aside.
Beat the eggs with 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tablespoon. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. When set, flip over onto a chopping board and cut into small pieces.
Heat up a wok and add 2 tablespoon of oil. Add the chopped onion and bell pepper and fry for 3 minutes.
Add the rice, and frozen vegetable and soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.
Add the eggs and fried porc. Stir for a minute then turn the heat off. This is now ready to serve.
Fufu(foofoo, fufuo, foufou or foutou) is a staple food common in many countries in Africa such as Togo, Ghana, Liberia, Ivory Coast and Nigeria. Traditionally, the Fufu is made by boiling and pounding yam, cassava and green plantain. The water from the boil yam is used to adjust the viscosity of the fufu depending on personal preferences. These days, different types of flours are available on the market and can be used as substituted. Fufu is often served with groundnut soup, palm nut soup or light soup.
The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Several machines can be used to easy up the process: the fufu machine, food processor and stand mixer.
The cassava is boiled tubers (cassava, yam or plaintain) are pounded together in a giant wooden mortar using a wooden pestle. In between blows from the pestle, the mixture is turned by hand and water gradually added till it becomes slurry and sticky. The mixture is then formed into a ball or a rounded slab and served. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
White Puna Yam Water NO salt
Peel the yam, rinse and cut into medium cubes. Put in a pot, pour water to cover the pieces of yam and start cooking on medium heat.
Cook till the yams until the surrounding water will be cloudy and slightly soupy and it is very easy to drive a folk into the pieces of yam. Separate the yam from the water.
Put the hot pieces of yam into the bowl of your stand mixer and using the beater attachment, whip the pieces of yam have the texture of flour grains. Let it cool down and switch to the dough attachment.
Kneed the yam with the dough attachment, until the dough is formed and smooth.
If you want the pounded yam softer, add some of the water from cooking the yam little by little until desired consistency.
Served the Fufu immediately after preparation because it becomes soft and loses its elasticity over time. Serve with your Fufusi, Goat meat stew, Egoussi soup, Okra soup, Ademe soup
Yassa fish and shrimp 2- 2 1/2 pounds fish skin (I added shrimp too 4 Large Onions Sliced 1 lemon juice 2 Tablespoons mustard 3 cloves of garlic minced 1 teaspoon ginger ½ cup oil Salt and pepper ½ tablespoon chicken bouillon Maggie powder
Mix the onion, lemon juice, onions, grated garlic, ginger, oil and Maggie.
Douse the fish with the marinate and refrigerate for an hour or preferably overnight.
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside.
Heat a pan and fry the onions and marinate juice left over from the fish for about 5 minutes. Adjust for seasonings, adding salt and pepper to taste.
Place the fish back in the onions sauce.
Simmer for another 5-8 minutes until flavors come together,I served it with some baked and fried potatoes
In a large mixing bowl, add flour and salt. Heat the ghee in a small pan and pour in the flour. This process is also called adding moyen. Mix ghee well with flour. It will become like bread crumb texture. Add water and knead the dough. Dough should be stiff. It took me 1/3 cup of water. When dough is kneaded, leave it on counter for at least 15 minutes to rest.
For the beef mixture, over medium-high heat up the oil and add ground beef, onion, belle pepper, garlic, ginger, cube and salt. and cook until browned. Drain any fat if you want. Let it cool
Working with one ball at a time on a floured surface, roll dough out to a 1/8 of an inch thick. Ensure the dough does not stick to your floured surface by flipping it over and turning it occasionally while rolling.
Using a five-inch diameter bowl cut the dough into circles. Add a sheet of wax paper in-between each disc to prevent sticking.
Using one disc as a time add 2 tablespoons of ground meat to the center of the disc. Close and flatten.
Fry empanadas until golden brown and bubbled on both sides, about 2 minutes, carefully flipping half way through. Make sure to not crowd the empanadas or the oil temperature will cool and they will be soggy and oily instead of crisp, crunchy and dry.
Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!