Hello! It’s nice to have you back on food plus once again and I want to say a very big thank you to all those that have called and e-mailed us saying they tried the recipes or modified it to their taste and loved it. Let’s go into the quick fix class and see what’s cooking!
INGREDIENTS
- 1 medium sized tuber of yam
- 1 medium size can of corned beef
- 1 tinned tomatoes
- 2- 3 bulbs of garlic
- 1 medium size ginger
- 1 medium size onion
- 4 seasoning cubes
- 2 tablespoons dry pepper
- Vegetable oil
- Salt to taste
PROCESS
1. In a clean bowl, mix the dry pepper, tinned tomatoes and water till it forms a thick paste.
2. Place a clean frying pan on fire and add two cooking spoons of vegetable oil into it.
3. Chop the onions; add to the vegetable oil and stir- fry for about 20 seconds.
4. Pour the pepper and tomato paste into the frying pan and allow to simmer for 10 minutes.
5. Open the corned beef tin and empty the content into the frying pan.
6. Stir continuously to break any lumps that may form. Add the seasoning cube, garlic, ginger and salt. Stir to evenly distribute the seasoning.
7. Allow to simmer for about five minutes and the sauce is done.
8. For the yam fingers, peel the yam and cut into slim.
9. Sprinkle a little salt on the yam slices and allow to stand for a bit.
10. Heat the vegetable oil and fry the yam fingers till it is done and golden in colour.
11. On a clean dry plate, arrange the yam fingers on one side of the plate and then serve the corned beef sauce on the other side and your meal is served.
TIPS
- Fresh pepper can be used instead of dry pepper and tinned tomatoes.
- Cutting the yam into fingers is a way to make the meal interesting for everyone particularly children.
- You can garnish the meal with veggies like slices of cucumber and carrot.
Wow! Short, sharp and absolutely delicious! This meal will have your entire family asking for more. Did I hear you say “Oliver Twist?” Well, you know how we do it.
Happy cooking!