Celebrate Black History Month with this amazing Yam and Corned Beef Stew. Here's how you can make it.

Yam and Corned Beef Stew

Prep time 20 min Cook time 1 hour Serves 3 to 4

Things you need:

1 cassava yam

1 onion

1 can (8-oz) of plum or chopped tomatoes

1/2 cup of sunflower oil
2 fresh Scotch bonnet pepper

1 can of corned beef

5 eggs

2 canned sardines in sunflower oil

Here's how: Corned Beef Stew

  1. Pour 1/2 a cup of sunflower oil into a pot and put on medium heat for 1-2 mins for the oil to heat up.
  2. Dice half an onion and add to the pot once the oil is hot enough.
  3. Blend the canned tomato, 2 scotch bonnet peppers and the other onion half. Pour into the pot once the onions have browned a bit.
  4. Wait 15-20 minutes for the stew to simmer.
  5. Add the canned sardines and wait 5 minutes.
  6. Add the corned beef in the stew. Using a tablespoon scoop the corned beef and place it in the stew bit by bit.
  7. Add salt and/or powdered chili according to taste.
  8. Wait 5-10 minutes.
  9. Mix 5 eggs in a bowl so that the whites and yolk are combined.
  10. Slowly pour the egg mixture into the stew making sure not to pour the mixture in only one section of the stew.
  11. Wait 10-15 minutes stirring the stew every few minutes but making sure not to break up the egg in the stew.

Here's how: Yams (Boiled)

  1. Remove the skin of the yam and cut up into small pieces (each piece is shaped in a semi-circle).
  2. Rinse the yam pieces in water.
  3. Place the yam in a pot and pour enough boiled water to only just cover the yam.
  4. Add one teaspoon of salt.
  5. Turn on the stove to medium-high heat.
  6. Leave to boil on the stove until the yam is soft and tender (approximately 20 minutes or more).
  7. Drain the hot water.

Helpful Tips

4-5 pieces of the cassava yam along with the stew serves 1.

You can eat the stew with rice instead of boiled yam.