Guide to Prepare Local nchianwu sauce with boiled yams

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, local nchianwu sauce with boiled yams. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

See great recipes for Local nchianwu sauce with boiled yams too! MAY THE Lord answer you in the day of trouble! May the name of the God of Jacob set you up on high [and defend you]; Send you help from the sanctuary and. a picture of boiled yam with egg sauce.

Local nchianwu sauce with boiled yams is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Local nchianwu sauce with boiled yams is something that I’ve loved my entire life. They are fine and they look wonderful.

Recipe of Local nchianwu sauce with boiled yams

To begin with this particular recipe, we have to prepare a few components. You can cook local nchianwu sauce with boiled yams using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Local nchianwu sauce with boiled yams:

1. Prepare 1 medium tuber of yam
2. Prepare 1 big bunch of nchianwu (scent leaves)
3. Prepare 15 pieces red peppers (atarodo)
4. Prepare 1 large onion bulb
5. Get 1 large smoked Titus fish
6. Prepare 1 cup original palm oil
7. Make ready to taste Salt
8. Get 1 stock cube

The recipe is easy and the ingredients are just way to easy to find. Try breaking into tiny crumbs so you can get an exact replica of what you see here. Serve egg sauce with boiled white yams. Equatorial Guinea boiled yams are super simple and delicious.

Instructions

Instructions to make Local nchianwu sauce with boiled yams:

1. Peel and wash the yam. Put into a clean pot. Add adequate salt and enough water to cover the yams. Cover the pot and set on the cooker.
2. Cook till yam is tender and a knife can go through easily. Drain the water from the pot and set the cooked yams aside.
3. Wash the peppers thoroughly. Peel and wash the onions. Also remove the individual scent leaves from the stalks and wash thoroughly.
4. In a clean mortar, put the washed peppers and a pinch of salt. Pound very well till almost smooth. Chop and add the washed onions to the mortar. Pound together with the peppers. The onions shouldn't be smooth.
5. Add the scent leaves to the mortar and pound together with the peppers and onions. Pound till the three ingredients are well combined and have obtained a not too smooth consistency.
6. Remove the skin from the Titus fish. Use your hands to cut up the fish into large chunks. Wash and set aside.
7. Transfer the pounded mix into a small pot. Add the fish chunks, palm oil, salt to taste and 1 stock cube (as a 21st century woman I always cook with stock cube)
8. Set on low heat. Do not cover the pot. Use a table spoon to mix the ingredients in the pot. The heat is to enable them marry well and for the palm oil to dissolve.
9. After 3mins on low heat, transfer the pot's contents to a serving bowl.
10. Transfer the cooked yams to a serving plate.
11. Serve the nchianwu sauce with the boiled yams…. And if possible, a glass of fresh palm wine.
12. Enjoy

The yams found in that region are probably a bit different than you would find in your local I was able to find them in my local Asian market and really enjoyed them with the sauces that were part of the fish with three sauces main dish. Stylishly laid sushi set on a black wooden background next to soy sauce and Chinese bamboo sticks. Various sushi rolls with salmon, eel, cucumber shrimps and other various stuffing. Egg and vegetable sauce for rice and Boiled yam served with green vegetables in tomatoes sauce is a delicacy for my family. This is like one of Hubby's favorite dish. vegetable oil. water and of course the main the main which is. salted boiled yam or rice.

As simple as that Steps to Make Local nchianwu sauce with boiled yams

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