Ingredients with Measurements:
- 1 pound yam, peeled and diced
- 4 eggs
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 3 cups water
- 2 tablespoons oil
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and ginger. Cook until onions are translucent.
3. Add tomatoes, coriander, cumin, paprika, turmeric, and salt. Cook for 5 minutes.
4. Add yam and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Crack eggs into the pot and stir gently.
6. Cover and cook for an additional 5 minutes or until eggs are cooked to your liking.
7. Serve hot.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Yam can be substituted with sweet potato or potato.
- Oil can be substituted with butter or ghee.
Variations:
- Add spinach or kale for extra nutrition.
- Use chicken or beef broth instead of water for a meatier flavor.
- Add chili peppers for a spicier version.
Tips and tricks:
- Be gentle when stirring the eggs to avoid breaking the yolks.
- Adjust the amount of water depending on how thick or thin you want the stew to be.
- Use a non-stick pot to prevent sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more water.
- If the stew is too thin, let it simmer for a few more minutes.
Food safety advice:
- Make sure the eggs are cooked to at least 160°F to avoid foodborne illness.
Food history:
- Na Tinombur Yam and Egg Stew is a traditional dish from the Minahasa region of Indonesia.
Flavor profiles:
- The stew is savory and slightly spicy with a hint of sweetness from the yam.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Ghanaian