• Chef of the week- Mariam Olagunju – Yam and Egg stew

    Servings: 2

    What you need
    2 Whole tomatoes
    2 Small Jamaican peppers
    1 Cooking spoon of oil
    3 Medium eggs
    Half a bulb of onions
    4 slices of Yam

    Seasonings
    Quarter teaspoon of salt
    1 Cube of Knorr
    Half a teaspoon of red powdered pepper
    (Club house) Roasted garlic and pepper powder

    What to do

    • Heat up oil in a frying pan (medium-low heat), add the chopped up onions and jamaica peppers
    • Stir continuously and season with salt and CH Roasted garlic and pepper powder
    • Add diced tomatoes when the onions and peppers begin to brown
    • Stir then leave to cook for 5-7mins (medium-low heat)
    • Season with Knorr and stir
    • Let it cook for 2-3 mins
    • Season with powdered pepper and stir
    • Let it cook for 3-5 more mins
    • Once the mix and spices are blended in. Add whipped eggs in a circular motion to cover the whole pan
    • Leave to ook for 30secs-1min (medium)
    • Mix eggs into the tomato sauce until evenly covered
    • Continue to do this till the eggs are fully cooked. This should take 4-5mins on Low heat.*Add a bit of water if you desire more moisture* Voila, the egg stew is ready!

    Boiled Yam

    • Peel and wash the slices of yam
    • Place into pot
    • Pour enough water to cover the yam. Approximately 2cups
    • Add half a teaspoon of salt
    • Let boil on medium heat for 15-30mins
    • Check the yam between intervals of 5 mins with a fork for desired softness.—–*Pierce the yam with a fork. If the fork comes out smoothly, it is ready. If not, it may need more time to boil.
    • When fully boiled, drain the water out of the yam and bring to a cool

    Serve with egg stew and enjoy!!!


    1 comment on “Chef of the week- Mariam Olagunju – Yam and Egg stew”

    1. Pingback: Pictures of the Chefs of April « Afrolems's Blog

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