I like combining food and it seems plantain is the primary culprit in the combinations. I guess it’s because kids love it and I am yet to find one that doesn’t. Plantain adds its own sweetness to any dish, whether boiled, fried or baked. Oh yes, I bake my plantains as against frying and they turn out so nicely as you can see in the picture, also you won’t tell the difference in taste. Try it if you are not a fan of fried foods for the family like me.
Yam and Plantain with Egg Stew Recipe
- Ripe Plantain
- Pepper (I always make this moderate to enable the kids enjoy the food)
- Seasoning cube
- Curry & thyme
- Vegetable oil or oil of your choice (I use olive oil for my cooking)
- Green vegetable (spinach or ugu)
- Salt to taste
- Peel, cut and wash the yams. Boil in water with a little salt and drain when done.
- Peel and cut the plantain to your desired shape. Fry in hot oil or bake by tossing in a little oil and putting in the oven at 160°C.
- Blend tomatoes, onions and pepper together and fry on low-medium heat for a little while. Stir continuously in order not to burn.
- Add the seasonings while it is frying. The seasoning infuses with the stew at this time and brings out the taste.
- Add very little water when the tomato is almost dry. This will help it simmer as you break and beat your eggs.
- Pour the beaten eggs into the stew, don’t stir yet, cover with a lid. Allow to simmer for a minute before stirring slowly if you want that lumpy eggs in the sauce.
- Adjust your seasoning and add salt if required.
- Add the washed green vegetable, stir and remove from heat in order to retain its freshness and nutrients.
Follow me on Facebook and Instagram for more recipe pictures, food tips and more. Have you subscribed for notifications form Mummy’s Yum? Add your email in the box below and get a free e-book and lunchbox meal planner.