Egg Fried Yam served with Simple Vegetable Sauce

 

Egg Fried Yam

Ingredients:

1/2 small yam (peeled, cut into strips)

2 eggs

A pinch of salt 

1/2 bottle of oil for frying 

Method 

Place the yam in a pot and pour some water enough to cook the yam. Cover the pot and allow to cook. When cooked, strain the yam in a strainer. 

Whisk the eggs and sprinkle little amount of salt, very little. Whisk the eggs well.

Place a pan on the fire. Pour the oil with a slice of onion, when hot, coat each cooked yam strip into the whisked eggs and fry in hot oil till golden brown. Repeat the process till you exhaust all the cooked yam strips. Pack in a strainer so that the oil will drain. Set aside.

   For the Sauce:

1/2 small shredded cabbage (washed & strained)

1 small bowl of diced plump tomatoes 

10 pieces of red bell peppers (cut into strips)

3 diced onions

1 tsp thyme

1 tsp Asmie's Kitchen Curry Powder 

1 tsp Asmie's Kitchen Mixed Spices 

1 tsp salt

2 stock cubes 

1 small cooking spoon oil 

Method 

Heat some oil in a pan add ginger and garlic paste and saute for 30 seconds. Add the diced tomatoes, peppers, onions, thyme, Asmie's Kitchen Curry Powder, Asmie's Kitchen Mixed Spices, salt and stock cubes. Stir fry now and then till cooked. Add the shredded cabbage and stir. Cook for 5 minutes. Your sauce is ready! Serve with Egg Fried Yam and enjoy! ©Asmie's Kitchen 

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Crisp and Zesty Salad

Simple yet delicious veggies salad. So fresh and healthy. Can also be served alone. Watch video below 👇

Ingredients:

1 sliced cucumber 

4 plump sliced tomatoes 

1 thinly diced onion

Chopped spring onions 

2 boiled eggs

Dressing:

1 tbsp olive oil 

1 tbsp apple vinegar 

1/2  tsp ground black pepper 

1/2 tsp Italian seasoning 

1 tsp salt

1 tsp sugar 

Method 

In a medium glass bowl, add sliced tomatoes, cucumber, onion and chopped spring onions. Toss to combine. Set aside.

  In a small bowl, add the oil, apple vinegar, salt, sugar, ground black pepper and Italian seasoning. Whisk with a fork. Pour the dressing over the salad. Toss to combine. Cut the boiled eggs and gently place over the salad. Serve with food of your choice and enjoy!©Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

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❎ Don't copy my recipes and remove them from my blog.

❎ Don't remove my watermark from my pictures.

✅ Appreciate creativity and hard work.

Watch video here 👇 

Party Jollof Rice

 If you’ve been looking for the secret to finger-licking party Jollof rice, you’re in the right place. Make sure you watch this video till the end so you don’t miss any step.

Ingredients:

2 1/2 cups rice

1 satchet of tomato paste 

1 medium bowl blended tomatoes, peppers, onions, garlic and fresh curry leaves 

3 cups vegetable stock or beef/ chicken stock

3 cups water

2 large chopped onions

3 sliced plump tomatoes 

1 tsp Asmie's Kitchen Curry Powder 

3 sliced onions

1 tsp paprika

1 tsp thyme 

1 tsp salt

5 stock cubes 

1/8 tsp fennel seeds

3 1/2 cooking spoons oil

Method 

First, place a pot on medium heat and add some oil. Once the oil is hot, add your chopped onions and fry until they’re soft and almost brown. This step gives the Jollof its rich base.

Next, add one sachet of tomato paste and fry it very well, stirring continuously until the oil separates. This is very important for that deep party Jollof flavour.

Now, season with thyme and fennel seeds and stir everything together.

Pour in your blended mixture of tomatoes, red bell peppers, onions, garlic, and fresh curry leaves. Season with salt, Asmie's Kitchen Curry Powder, paprika, and stock cubes. Stir until everything is well combined.

Add your vegetable broth and a little water—just enough to cook the rice. Cover the pot and allow it to cook gently.

When the rice is almost done, add a few tablespoons of butter. This helps prevent sticking and adds a rich flavour. Cover and allow it to cook for a few more minutes so the butter melts perfectly.

Finally, add sliced tomatoes and onions, cover the pot, and let it cook for about five minutes.

Your delicious party Jollof rice is ready! Serve hot, enjoy, and don’t forget to like, share, and subscribe for more tasty recipes from ©Asmie's Kitchen. 

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