Why a naija cookbook you ask?

Well... putting together a cookbook of Common Nigerian recipes (maybe with a few not so common ones thrown in for interest) with illustrations and stuff as a hobby is an idea I have been toying with or awhile now.

Nothing too complicated or too heavy just a simple collection of recipes from home that the younger generation ogf Nigerians, eager to connect with their heritage could relate to and find some culinary inspiration from.

Question is where would be a good place to start such a blog/ recipe book thing???

I have decided to go with the flow and post as the inspiration takes me.

A good place to start would be the humble yet glorious YAM!!

Yes Yam!!







The Yam occupies a special place in the heart of the Igbo society (my people). The stocky, brown tuber has been the staple food of ours and other West African peoples for thousands of years, not only because of its resilience (as it can survive for up to six months without refrigeration), but also for its versatility.

In its simplest edible form, it can just be peeled and boiled; it is more common however to pulp it into a doughy consistency to produce pounded yam which is eaten with traditional African soups.

Yam is also often made into a potage with tomatoes and herbs, or can be fried into 'chips' to be eaten with an egg stew. It can even roasted with peppered palm oil or made into a snack as yam balls...

Yams come in three main varieties: the standard white yam which is more abundant and popular; the yellow yam (Oku in Igbo) which has a lovely sweet taste when roasted; and the softer, more fibrous white variety (mbala in Igbo) is used in some specialty cooking.
There are different ways to prepare the African yam.

I usually use the standard white yam.

Here are a couple of traditional yam recipes to try yourself:

YAM POTTAGE
Serves 6



Prep Time: 10 min
Cook Time: 40 min

* 1 medium yam
* 8 oz. smoked fish pieces
* 8 oz. stock fish pieces
* 1 small yellow or red onion
* 4 medium tomatoes
* 1/2 medium red bell pepper
* 2 medium habanero peppers
* 1 tablespoon pepper, dried (or to taste)
* 2 tablespoons ground crayfish
* 2 Knorr or Maggi cubes
* Salt and spices to taste
* 1 cup palm oil
* Water
* 8 oz. ugwu, dried or 1 small bunch spinach (optional garnish)

Directions

1. Prepare ugwu, dried by soaking in hot water for 5-10 minutes. Drain and set aside.

2. Alternately, chop or shred spinach into bite-sized pieces.

3. Cut yam into small pieces, put in pot with adequate water to cook until tender.

4. Add salt, ground pepper and other spices (to taste), Knorr/Maggi cubes, crayfish, smoked fish, and stock fish. Cover and bring to boil, stirring occasionally to distribute condiments evenly.

5. Liquidize tomatoes, habanero peppers, and onion. Warm up palm oil in sauce pan, add purée, a dash of salt and other spices if desired. Fry for about 5-10 minutes on low to medium heat.

6. When yam is half-cooked, stir in sauce, cover pot and keep on heat until pottage is fully cooked. Take care to stir occasionally to prevent pottage from sticking to pot.

7. If desired, 5 minutes before pottage is fully cooked, stir in ugwu or spinach to garnish.

Fried yam
Peel and wash half a tuber. Cut it into slices and deep fry until golden in colour.

Egg and corn beef stew to be eaten with boiled or fried Yam


Ingredients - 1 tin of corned beef
3 eggs
4 gloves of garlic
1 large onion
6 large ripe tomatoes
1 knorr cube
2 small chilli peppers
Salt
3 large spoonfuls of sunflower oil

Method - Blend half an onion with 2 cloves of garlic and put aside
Blend the other half the onion with 2 cloves of garlic, 4 tomatoes and 2 small chillis and put aside
Heat the sunflower oil in a frying pan for a minute or two
Add the blended onions and garlic, fry for two minutes
Add the blended tomatoes, corned beef and knorr cube, and cook for 10 minutes
Finally add the whisked eggs and fry for another 3-5 minutes.