Learn How To Prepare Nigerian Fish Sauce And Boiled Yam (Photos)

 

Are you sick of using eggs in your cooked yam? Then you should try this recipe for boiling yam with Nigerian Fish Sauce.

It's delicious with yam, pasta, or even rice. Today, however, we'll serve it with yam. Thankfully, sweet old yam is already available on the Nigerian market.

If you prefer the traditional yam and egg combination, the recipe may be found HERE.

INGREDIENTS

– Fresh tomatoes
– Scotch bonnet
– Onions
– Smoked/Fresh mackerel (aka) Titus
– Yam
– Parsley flakes
– Ginger (paste or dry)
– Garlic (paste or dry)
– Vegetable oil
– Seasoning cubes
– Curry
– Thyme
– Salt

PREPARATION

1) Peel the yam and immediately immerse it in water, as yam oxidizes quickly.

2) Wash the tomatoes and chop them into little pieces. If you like, you can make it bigger. Toss your onions in the same way.

3) You've probably noticed that I can't eat a meal without garlic or ginger. They are, without a doubt, my secret ingredients, especially the garlic! If you haven't been using garlic in your cooking, start using it today in your stews and sauces.

4) Peel them and combine them with onions and fresh scotch bonnet in a mortar. As you know, I always use fresh garlic and ginger.

5) If using fresh mackerel, wash it before seasoning it and cooking it for a few minutes. Debone it and shred it into smaller pieces once it's done. You don't need to cook it if it's been smoked and deboned and shredded into tiny pieces.

 

NOW TO THE COOKING

STEP 1: Place the yam in a pot with just enough water to cover it, season with salt, and cover to cook. Drain the water and cover it once it's finished.

STEP 2: Heat vegetable oil in a separate saucepan. Combine the chopped onions, garlic, ginger, and pepper paste in a mixing bowl. This combination should be sautéed...

STEP 3: Toss the chopped tomatoes into the pot and cook for 5 minutes. I had some stock left over from my fish, which I used to boil with the tomatoes.

STEP 4: Add the curry, thyme, seasoning cube, and a pinch of salt to the pan. Stir. Add the mackerel, stir one more, and taste. Cover and heat until the oil floats to the surface.

To avoid burning, remember to stir occasionally.

I added some parsley flakes and ground prawn to the mix.

Serve immediately!

Pic 1: Fish
Pic 2: My preferred garlic.
Pic 3: Oil floating
Pic 4: Food is ready. Very tasty I must add.