YAM POTTAGE WITH GARDEN EGG

YAM POTTAGE WITH GARDEN EGG

INGREDIENTS

·        YAM (DICED)  -HALF MEDIUM SIZE

·        BEEF (SEASONED AND BOILED)- 8 PIECES

·        DRY FISH – 2 MEDIUM SIZE

·        GARDEN EGGS (DICED) – 8 MEDIUM SIZE

·        PALM NUTS – 4 MILK CUPS

·        ONION – 2 MEDIUM BULB

·        CRAYFISH – 3 TABLESPOONS

·        UGU LEAVES (SLICED) – 2 MEDIUM BUNCH

·        RODO PEPPER – 6 PIECES

·        TATASHE – 3 MEDIUM SIZE

·        SEASONING CUBES – 2 CUBES

·        WATER – 1 & HALF LITER

·        SALT TO TASTE.

METHOD

·        BOIL PALM NUTS AND EXTRACT LIQUID.

·        POUR INTO A POT, ADD DICED YAM AND COOK FOR 10 MINS.

·        ADD BLENDED RODO, I CUBE SEASONING, DRY FISH, BLENDED CRAYFISH, BEEF, TATASHE AND COOK FOR FURTHER 10 MINUTES OR UNTIL YAM IS SOFT AND SAUCE IS THICKENED.

·        ADD THE REMAINING SEASONING CUBE AND SALT TO TASTE.

·         ADD GARDEN EGGS AND UGU LEAVES.

·        SIMMER FOR 5 MINUTES.

·         SERVE HOT!