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Yam porridge, Pounded yam and vegetable soup, Yam and garden egg sauce

Yam porridge, Pounded yam and vegetable soup, Yam and garden egg sauce.

Yam Porridge.

Ingredients: Peeled, washed and chopped yam, fried paste made of steamed tomatoes, pepper and onions, spiced, cook and diced gizzard, washed and chopped pumpkin leaves, Vegetable oil, knorr cubes and salt.

*boil the chopped yam in 1 and half litres of water for 4 minutes.
*Add two cooking spoonful of vegetable oil, crayfish, fried paste and cook for 2 minutes.
*Add fish and diced gizzard
*Add a twin wrap of known cube and salt to taste.

Yam and garden egg sauce.

Ingredients: yam, salt, knorr cubes, crayfish, pumpkin leaves, sauce made of pepper, tomato and onion paste, water, vegetable oil.

*Peel and slice the yam.
*Add half a teaspoon of salt and cook till it is tender preferably 15 minutes (though this varies).
*set the yam aside.

*Boil garden egg for about 20 minutes.
*peel and marshed slightly.
heat vegetable oil on the fire and fry the sauce.
*Add the garden egg paste, crayfish and fish.
*add a wrap of twin knorr cubes and salt to taste.
*Add pumpkin leaves and cook for about 2 minutes.
*serve with the yam.

Pounded yam and Vegetable soup.

Peeled and sliced yam, Water, washed and chopped vegetable (Green), cooked stock fish, crayfish and cooked and chopped cow tail, a twin wrap of knorr cube, palmoil and salt.

*Cook the yam till done.
*pound very hard and marshed with warm water till it’s soft and tender without lumps.
*Put aside.

*Fry the sauce with palm oil.
*Add stock fish, crayfish and chopped cow tail.
*Add knorr and salt to taste
*Add the vegetable and steam for 3 minutes
*Serve with the Pounded yam.

Students really enjoy this food.

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