- Sympli yam cubes
- 3 pcs atarodo (scotch bonnet pepper)
- 4 pcs tatashe
- 4 fresh tomatoes
- 3 seasoning cube
- ¼ teaspoon white pepper
- ½ teaspoon curry powder
- ¼ teaspoon thyme
- 3 table spoons veg oil
- 1 medium onion bulb, minced
- 1 garlic clove, minced
- 10 eggs
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 canned sardine
- Salt to taste
How to Prepare Boiled Yam in Egg Stew.
Start by heating up 350ml of water in a small pot and add yam cubes. Cook for about 7 minutes.
Blend atarodo, tatashe and tomatoes until a smooth paste is formed.
Heat up vegetable oil in a medium pot on medium heat. Sauté onions for one minute. Stir in minced garlic, sauté till fragrant.
Next, add blende puree and fry for about 7-10mins. Then add thyme, curry powder, seasoning cube, white pepper and a pinch of salt.
Break eggs in a mixing bowl and season with a little salt. Whisk together thoroughly to combine.
Next, add egg mixture to stew and allow to set for a few seconds. Mash the sardine, and add to the egg stew and stir.
Afterwards, add yam cubes, stir gently until eggs are completely cooked.
Finish off the dish by garnishing with finely diced red and green bell peppers. Serve hot! Visit homepage.