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Yam and Egg sauce

Yam and Egg sauce

Boiled yam is often served with egg stew. Yam are delicious superfoods is found largely in tropical region like Africa, Jamaican and Caribbean and very different from the “Yam” found in most leading grocery store. The US’s yam is a variation of sweet potato. The African Yam has a dark brown peelable skin and the inside is white or yellow. We have a variety of recipes made with Yam: pound yam or Fufu, Fried yam and baked Yam.

  • 1 yam
  • 4-6 eggs
  • 1 smoked mackerel 
  • 1 cup shrimp
  • 2 garlic chopped 
  • 1 teaspoon ginger
  • 2 medium sized tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1-2 scotch bonnet, chopped
  • 1 small onion, chopped
  • 1/2 cup Vegetable oil
  • Salt and Seasoning cube (to taste)

How to make boiled yam?

Peel and Wash yams, then cut into bite-size cubes into 1 inch size.

Rinse in clean water till water runs clear and no residue in water.

Choose a saucepan that will be large enough to hold the yams without crowding them. Put yam in a saucepan, add enough water to cover it, add salt and Bring to a boil.

Cover the saucepan and cook yams for 10 to 12 minutes or until just tender on the outside but resistant in the center when pierced with a knife or fork. For soft, tender yams, cook for 25 to 30 minutes.

Remove from the stove and drain; And voila, you have yourself boiled Yam

To make egg sauce…

I usually served my boiled yam with sardines, egg stew, green pepper, tomato stew… Today, I am going to serve my boiled yam with a delicious and easy egg stew. I wanted to change thing up a little bit therefore I added shrimp and smoked fish to the egg stew. This recipe is made with fresh tomatoes, onion and spices which goes heavenly with my boiled yam.

Remove all the fishbones from the fish and set aside.

Place frying pan on a medium/low heat, add about 1/2 cup cooking oil.

Add the garlic, ginger, shrimps and salt to taste. Cook until the shrimps are pink, remove and set aside.

Add the tomato, the tomato paste and onion. Cook until the water evaporate. 

Add smoked mackerel, shrimp, chopped peppers salt and cube to taste. Cook for about 4-5 minutes or till oil floats on the sauce.Stir in the egg then stir to form a scramble.

Serve egg sauce with yam

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Stir-fried Shrimp and Eggs

Stir-fried Shrimp and Eggs

  • 6 oz. shrimp, shelled and deveined
  • 4 large eggs (at room temperature–very important)
  • 1 teaspoon garlic
  • 1 teaspoon sesame oil
  • 2 scallions, chopped
  • ¼ cup canola oil

Salt and white pepper or to taste

Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. 

Chop the scallions. 

Add the canola oil to a hot pan. Add the garlic and stir for 30 second (be careful not to burn).

Add and toss in your shrimp until they just turn pink. This will be very fast. Add the egg to the shrimp.

Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you’re making scrambled eggs. 

Once the eggs look done transfer to a plate, garnish with scallion and serve with steamed rice.

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Broccoli, Ham and mozzarella baked with eggs

Broccoli, Ham and mozzarella baked with eggs

4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.

1-2 cups diced ham (1/2 – 1 lb.)

1 cup grated Mozzarella

1/3 cup thinly sliced green onion (optional, but good)

8-10 eggs, beaten well

Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)

fresh-ground black pepper, to taste

sour cream, for serving (optional)

Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.

Layer broccoli, ham, Mozzarella, beaten egg, salt and pepper in casserole dish. 

Use a fork to “stir” the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)

Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.

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Ham, liver and eggs fried rice

Ham, liver and eggs fried rice

2 tbsp olive oil

0.5kg beef liver

2 teaspoon fresh garlic, crushed

1 teaspoon ginger

Salt to taste

In a large skillet, warm the olive oil on medium heat.

Add liver, salt, garlic, and ginger

Cover and cook for 10 minutes, turning the liver over to brown on both sides.

Remove from the heat and set aside to rest for 5 minutes and cut in cubes

4 cup Long Grain cooked Rice

1 tsp. Kosher Salt

5 Large Eggs

1/2 cup chopped ham

¼ cup onion chopped , finely sliced

¼ cup bell pepper (red and green), finely sliced

2 tablespoon oil

1 cube

Beat the eggs with the ham in a medium bowl. 

In a large skillet, warm the oil on medium heat.

Add the onion and bell pepper, cook for 3 min.

Add the egg and cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through. 

Add the cut liver, and cook for 2 mins

Add the cooked white rice, cube and salt

Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.

Serves hot!

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Egg and Toast Cups

Egg and Toast Cups

6 slices of bread
6 teaspoon dijon mustard
6 slices of ham
6 eggs
Pinch of salt
6 tablespoons mozzarella , shredded

I used a cupcake pan. I was only able to make 6 because my slice of bread was so big I needed to space them.

Bake for 20 mins if you like runny egg or 40 at 350 for well done 🙂

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The Perfect Layered Salad

PERFECT LAYERED SALAD

6 Cups Spring Mix Lettuce


2 (15 ounce) cans corn, drained


2 cups thinly sliced purple cabbage


3 cups green beans, boiled


2 (10 Ounce )Container Grape Tomatoes, Cut in Half

2 medium carrots, grated


6 Hard Boiled Eggs Sliced


8 Ounces Bacon Cooked and Crumbled

DRESSING
1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley

In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.