Sauces & Soups

Yam and Egg sauce

Yam and Egg sauce

  • 1 yam
  • 4-6 eggs
  • 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)

To boil Yam

Slice yam into 1 inch size and peel the skin off.

Rinse in clean water till water runs clear and no residue in water.

Put yam in a pan, add enough water to cover it, add salt and place on a medium heat and cook till soft. Test with a fork, if it goes through, then the yam should be soft enough. Drain water from yam if you want.

To make egg sauce…

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.

Serve egg sauce with yam


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