Yam and Egg Corned Beef Stew with Boiled Plantain
Dive into this colourful Nigerian dish, a national favourite. Yam and Egg Corned Beef Stew with Boiled Plantain seasoned well with hints of fresh rosemary flavour.
Ingredients
- 1 yam sliced
- 1 onion (chopped)
- 1 tin corned beef
- 1 ripe plantain
- spinach (chopped)
- 1 tsp fresh rosemary (stems removed)
- 3 eggs
- 2 tbsp olive oil
- 1 tbsp tomato puree
- ½ scotch bonnet diced
- ½ tsp salt (optional)
- ½ tbsp curry powder
- 1 tsp turmeric powder
- ½ tsp dried oregano
Instructions
- Cut the yam into medium thick slices. Remove the out layer (there should be no dark bark visible). Thoroughly wash the yam slices to remove excess starch and sand.
- Add the yam slices into a pot and fill with water. Season with about 1 tbsp of salt and heat on medium fire. Cover and cook for 10-15 minutes or until you can easily pierce your fork through.
- Whilst the yam is cooking, prepare the other ingredients. Whisk the eggs in a bowl and set aside. Chop the onion and set aside. Blanch the spinach in boiling water to clean for about 2 minutes and rinse with cold water. Squeeze out the excess water with your hands and chop the spinach. Set aside.
- Once the yam is cooked, drain off the water and set aside whilst you cook the corned beef stew.
- In a pan, add 2 olive oil and heat. Once heated add in the onions, scotch bonnet, tomato puree and chopped rosemary. Fry for 3 minutes. Add in the corned beef and the spices and blend the ingredients together until smooth. Fry for another 3 minutes.
- Add in a cup of water and blend everything together. Turn the heat to low to simmer for 3 minutes and cover the pan.
- Then swirl in the whisked eggs and cover the pan, leaving the eggs to cook for about 2 minutes. After fold the eggs into the stew to cook thoroughly.
- Lastly add in the chopped spinach which would have been welted by the boiling water and combine. Turn off the heat.