How to make african yams and egg stew

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You will need one or two onions, one or two tomatoes ( depending on size), sardines, we prefer in olive oil, 4-6 eggs, red pepper to taste and adobo and a medium size African yam

Add vegetable oil to your frying pan so it covers about a 1/4 inch deep.

Add the onions first and cook on medium heat until they are half way soft.

Add a good amount of adobo, shake over entire pan followed by the red pepper and stir often.

Slice your tomato(s), I like a lot, and stir allowing them to get a little soft. I like to add more adobo and hot pepper at this point but if you prefer it milder, skip this.

Using a cutting board and sharp knife cut up your African yam, be sure you have the African yam and not Cocoa yam or other. These are long and tubular in shape.

Cut into approximately 1 inch width slices then half and quarter them.

Meanwhile add the sardines to the stew and chop into pieces and mix.

After a minute or two add the eggs that you scrambled.

Cut the yams into quarters and add water slightly over the top and cover on med high heat til boiling.

Mix as you would scrambled eggs. This is what it should look like, cook over med heat, stirring often.

Bring yams to boil, then lower heat to medium. Stir occasionally. Yams are done when fork pierces easily. Be careful not to overcook as they will become mushy, a little firm is good.

Drain water from yams, place on plate and using large spoon, pour egg stew over top. This is what your finished product should look like. Bon appetit.


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