Ingredients For Yam Sauce With Vegetables
4 cups of sliced tomatoes
Maggi or knorr cubes (2)
5 cups of sliced ugu (fluted pumpkin)
3 tablespoons of Ground crayfish
Salt to taste
Vegetable oil (10cl)
Start by preparing your ingredients. Wash and slice the leaves, tomatoes, peppers and onions.
The image below is a combination of sliced fresh tomato/pepperonions in a plate and sliced fluted pumpkin in another plate. I use some of this while making yam sauce. It would be nice to deep fry the fish after removing the center bone.
How To Make Sauce With Vegetables For Yam
Set your cooking pot on the burner, allow to dry then pour in about 15cl of vegetable oil, this would be enough for frying the fish and also for the main cooking. Allow the oil to heat for at least one minute before frying the fish for about three to five minutes, turn frequently to avoid burning, pick out the fish and set aside.
Transfer the sliced tomatoes/peppers/onions into the pot containing the oil and fry also for about five to ten minutes while stirring occasionally to avoid burning. Fry the tomatoes/peppers until it looses its sour taste due to frying.
We are almost done with making vegetable-tomato sauce for yam.
Once you are done with frying the tomatoes, add a cubes of knorr or maggi. How does it taste?
Add salt to taste, ground crayfish, taste. Stir and add the vegetables after a minute or two.
Allow to simmer for another three to 3-4 minutes.
Serve with cooked white yam. We just made a pot of tomato/vegetable sauce which is used for eating yam as well as rice, beans and few other Nigerian foods.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com