Boiled Yam and Fish Sauce
Tired of using eggs for your boiled yam? Then you should try this boiled yam and Nigerian Fish Sauce recipe. Goes perfectly with yam, pasta, and even rice. However today we would be pairing it with yam. Thankfully there is sweet old yam in the Nigerian market currently.
But if you want the good old yam and eggs, you can find the recipe HERE.
Boiled Yam & Fish Sauce
- Vegetable oil
- Fresh tomatoes
- Scotch bonnet
- Red onion
- Smoked/Fresh mackerel (aka) Titus
- Parsley flakes
- Ginger (paste or dry)
- Garlic (paste or dry)
- Seasoning cubes
- Peel the yam and put it into water immediately as yam oxidises quickly.
- Wash the tomatoes and cut them into very small sizes. You can make it bigger if you want. Do the same to your onions.
- You must have noticed that I can’t do without garlic and ginger in my meals. I must admit they are my secret ingredients, especially garlic! If you have been cooking without it, please introduce garlic into your stew and sauces from today.
- Peel and pound them together in a mortar with some onions and fresh scotch bonnet. I always use fresh garlic and ginger as you know.
- If you are using fresh mackerel, wash it, season and cook for a few minutes. When it is cooked, debone it and shred into smaller sizes. If smoked, debone and shred into smaller sizes, you don’t need to cook it.
NOW TO THE COOKING
STEP 1: Put the yam in a pot, pour water to be right above the yam, add salt, and cover to cook. When it is done, drain the water and leave it covered.
STEP 2: In another pot, heat up vegetable oil. Add chopped onions, garlic, ginger, and pepper paste. Sautè this combo…
STEP 3: Add the chopped tomatoes to the pot and allow to fry for about 5 mins. I had a little stock from my fish and I poured it to cook with the tomatoes.
STEP 4: Put in the curry, thyme, seasoning cube, and a little salt. Stir. Add the mackerel, stir again and check for taste. Cover and leave to cook until the oil floats on top.
Don’t forget to stir occasionally to avoid burning.
I added little parsley flakes and ground prawn.
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