Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, plain yam with peppered sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Delicious Nigerian fried Plantain (dodo)and Yam is a very simple delicacy in every Nigerians home and street food, garnish with either spicy pepperoni or pap. This pepper sauce can be served with any dish, what you do is scoop and just add the quantity you want. It is also my way of preserving fresh pepper for as Wash and sliced yam is boiled with a lil salt.
Plain yam with peppered sauce is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Plain yam with peppered sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook plain yam with peppered sauce using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Plain yam with peppered sauce:
- Take Yam
- Get Scotch bonnet Pepper
- Make ready Onion
- Get Oil
- Get Garlic
- Make ready Seasoning
Roast bell peppers on open flame till they start dripping. Blend all peppers with a food processor (avoiding water as much as possible). Carefully place coated plantain in the hot oil. Fry on each side until golden brown.
Steps to make Plain yam with peppered sauce:
- Peel yam wash and slice
- Fry in hot oil
- Grind scotch bonnet pepper together with diced onion and garlic
- In a sauce pan, sprinkle little oil and add the pepper add seasoning n allow to Cook
- Serve with hot tea and enjoy
Serve kelewele and yam fries with shrimp sauce. Chinese yams are typically in season during the fall and winter. They are inexpensive and wildly available in Asian grocery stores. A little bit of soy sauce goes a long way in flavoring the Chines yam. As a matter of fact, this is the only seasoning previous post.
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