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All Breakfast Stews

Dooney’s Corned Beef Stew and Coconutty boiled Yam

Hello Tribe, I hope your week is progressing well. Mine is going great by the way, courtesy the Wayfair publication (HERE) and discovering Aduna via the Hemsley sisters IG page. I adore those girls by the way. A lucky star is obviously shining on them and I pray my time comes soon, because I look at them sometimes and just hope. Thankfully I’ve stopped querying when will it be my turn, because such thoughts are of ingratitude, and will never serve you well. I am grateful for how far I have come. If you don’t learn to be grateful when you have small, you will never have it big, because only gratitude brings you more. A formula for life that has been in existence for ages, but only practiced by a few, so it is to keep doing what I do, the doors will open shortly.

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Today I bring you my corned beef stew. it is such a versatile recipe that works for whatever protein you choose to use, from fish, to other forms of meat and even eggs. My mother’s corned beef stew though, can we stop for a second and say LEGENDARY!!!! Some day I will share my story about my hate affair with food. Oh, it will be an interesting read, cos you won’t be expecting half of what I would write. If you have a fussy eater on your hands now, don’t despair, hey look at me. From the girl who hated food, to a food blogger. Stranger things have happened. Lol. My mum would serve me yam and corned beef stew, and I will look at the yam with such loathing, push it aside, then proceed to eating just the corned beef stew, with such relish, and then tell Mummy I was done. She would look at me with such incredulity and say “so, what am i supposed to do with the yam, throw it away”. Of which I would just stand there, looking at her and thinking to myself,  “I don’t know, aint eating that sha, whatever you like, you do with it”. Both of us will stare each other down, and the stories Mummy used to tell about the expressions on my face, hahahahahahaha. She would return me back to the table, add more corned beef stew and tell me, “this is the last stew I will give you, if you like finish it again, I won’t throw away the yam”, and so i would eat the yam so slowly, and cry the entire time.

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The makings of coconutty yam

I hated yam, still not a fan, even though I enjoy pounded yam, which is a really weird thing to say. The only way i can tolerate yam is if you add a little sugar to it. My hate affair with yam ended when our nanny Aunty Iyabo added sugar to yam one day while my mum was away. I finished the plate, one time, no stories. Aunty Iyabo had also faced her own share of frustrations with feeding me, so you can imagine her delight, when she found something Ola didn’t complain about, and so she continued, quietly sneaking in sugar into my yam until mummy came home one day and saw me eating yam and eggs like it was ice cream. She couldn’t believe it. So she tasted it and confronted Aunty Iyabo, who grudgingly admitted that she added sugar. You would have expected my mother to be upset. She was more than pleased. If sugar was all it took, okay then, add sugar, so we can have peace. Not to be outdone, I am sure she must have been kicking herself for not thinking about it earlier. hahahahahahaha. She started boiling the yams with a little butter, in addition to the sugar. She does that for rice too, sans the sugar though. Oh my word, you would want to eat yam EVERYDAY. The combination of the butter, sugar, salt and then the flavour of yam, wowzer!!!!! I have just given out a family cooking secret. Hahahahahaha. When I made Ukom Isip (coconut and plantain seafood pottage – recipe HERE), it occurred to me that I can further refine Mummy and Aunty Iyabo’s method, by boiling the yam with coconut milk instead of water. Stop the presses!!!!!! WHAT!!!!! Superb. I dare any fussy eater to turn that down, even adult yam haters, won’t reject it. It tastes so nice, smells great too.

Late Sunday Breakfast at Casa de Dunni. Yam and Corned Beef Stew. Application for weekend house guest now open. Pick up your forms today ???. How I was still able to whip that up after 4 hours of sleep, I don't know. They don't tell you that girls night/sleepovers don't work when y'all are adults. It is only fun for children and teenagers. ???? exhausted.com. Even Tom wants some for breakfast. I should have put plenty pepper to deter him ???

A video posted by Dooney's Kitchen.com (@dooneyskitchen) on Jun 14, 2015 at 5:20am PDT

Now combine it with this corned beef stew, and that’s a match made in heaven right there. Let’s Cook

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Dooney's Corned Beef Stew and Coconutty boiled Yam
Author: Dunni Obata
Recipe Category: Breakfast
Cuisine: nigerian
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 3
 
A hearty delicious breakfast of Yam like you've never had it before and my corned beef stew, with inflections of my mother's recipe.
Ingredients
  • Corned Beef
  • 3 - 4 pieces of tatashe - red bell pepper
  • 1 - 2 pieces of ata rodo (depending on how spicy you want it) - scotch bonnet/habanero pepper
  • 1 large onion
  • ½ can of plum tomatoes or 3 - 4 big tomatoes
  • curry powder
  • dried thyme
  • salt
  • stock cube
  • veg oil - or your choice of oil

  • For the Yam
  • Tuber of Yam
  • 1 can of Coconut Milk
  • 1 tablespoon of sugar - or more
  • A knob or two of butter
  • Salt
Instructions
  1. Blend the tomatoes separately, to a smooth consistency with little or no water. Set aside
  2. For the rest of the ingredients, blend to a rough chop. This is essential. Use a food processor or a blender. Use the pulse function and set aside.
  3. Peel the skin off the yam. Use a vegetable peeler. I promise you, this is faster than using a knife. Courtesy of my friend Ann for providing that tip.
  4. Where you would have used water to boil the yams, use a can of coconut milk, add the salt, sugar and butter. Allow it to boil till the yam cooks through. Now, back to the stew.
  5. Heat up oil in a pan, add the roughly chopped bits and let it fry, till it starts to get dry. Then add your spices and seasonings. ]
  6. Allow it to fry further till all the moisture has almost gone, then you add the blended tomatoes, to reconstitute it again. Trust me, this method is better than adding the tomatoes at the beginning.
  7. Allow the blended tomatoes to combine with the rest of the ingredients, and let it fry till you start to see big dots form on the surface. By this time, taste and ensure you are happy with the level of flavour. Corned beef is salty, so don't re-season just yet.
  8. Crumble the corned beef atop the pepper
  9. Stir to properly combine, and then lower the heat, to allow the flavours settle. I add the corned beef last, so it doesn't over cook. You should still be able to taste the corned beef, it is corned beef stew at the end of the day. 3 minutes tops, taste again, re-season if you wish and take it off the heat.
  10. Serve with boiled yam or Agege bread
Notes
You want this stew to be bright red and beautiful, so don't let it burn.
It should also be well fried, and not in any way watery, so no added liquid at all. Very essential.
3.3.3077

This works for breakfast, or for dinner. Any leftovers? Whisk a couple of eggs, and add to it, for a recycled meal, the whole family will enjoy.


16 Comments

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FILED UNDER: All, Breakfast, Stews
TAGGED WITH: coconut yam, corned beef stew, nigerian corneed beef stew
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarJuddy says

    June 16, 2015 at 3:58 pm

    cooking this receipe this weekend

    Reply
  2. AvatarDee says

    June 16, 2015 at 6:35 pm

    Dooney our food goodess!!!

    Reply
  3. AvatarRophie says

    June 17, 2015 at 4:36 am

    Coconut yam? Never taught of it for once as I have coconut in my kitchen only reserve for coconut rice… Dooney you definitely rule! Am giving this a shot because I don’t like yam but this should taste different from my regular style of cooking yam…

    Reply
  4. AvatarFarida says

    June 17, 2015 at 8:40 am

    Recipe for this weekend. Thanks Dooney

    Reply
  5. Avatar@fladonis says

    June 17, 2015 at 2:55 pm

    Dooney thank you for your platform. I focus on work while i wait for your newsletter to drop, in other words i do not have to think about dinner cos you always come through every time. You rock…… I have said i cant give up my food for any diet!!!!! portion control all the way……lol

    Reply
  6. AvatarMz C-me says

    June 18, 2015 at 1:23 pm

    Hi,

    Can I substitute Coconut milk with Coconut Cream?

    Thanks

    Reply
    • dooneyrooneydooneyrooney says

      June 19, 2015 at 3:31 pm

      Yes, but remember to add a little water to make it a liquid that won’t burn the yams before they have cooked through

      Reply
  7. AvatarAdeola says

    June 19, 2015 at 9:35 am

    You are the best Dunni.am so cooking this for Iftar.

    Reply
  8. AvatarPrisca says

    June 23, 2015 at 1:46 pm

    You have done it again! As I was reading this, I thought coconut milk, butter, yam? How will that work? I made a mental note to try it but I was a little hesitant about using a can of coconut milk just to boil yam (I thought I’m wasting it because the yam is just for me – I know, coconut milk is not expensive but hey).

    I decided to just use butter and see how it turns out – it was so good, I could taste the butter. It was so good! As I was pondering, I thought, maybe I could make coconut milk and butter yam porridge instead, that way, I don’t get to throw away the liquid. Try it I did! In your own words Dunni “BOOM!”. It was off the hook, I could taste the coconut milk, the butter, it was a marriage made in food heaven.

    I didn’t use crayfish or fish (dry or otherwise), just knorr – no other spice. I didn’t want them to overshadow the stars of the show. My! My! My! It was so good, my toddler was licking his lips. Now you can imagine me 🙂 If not for portion control, I wouldn’t have been able to stand from the sofa.

    If you have not tried coconut milk and butter yam porridge, try it once. You will love it! Thank you Dunni for all your inspirational ideas.

    Reply
    • dooneyrooneydooneyrooney says

      June 24, 2015 at 4:48 pm

      OMG!!!!! like Ukom Isip, but with yam instead of plantain. I am so going to try it

      Reply
  9. Avatarfifi says

    July 8, 2015 at 9:15 pm

    Dooney may God almighty bless you abundantly in Jesus name amen. So tonait I made the coconuty yam and corn beef stew. I don’t like corn beef. So I bought meat cut and blended it. The coconut,yam and sugar was da bomb.

    Reply
  10. AvatarNahema says

    July 10, 2015 at 4:20 pm

    Cooked this for Sahur. It was lovely. Can’t thank you enough.

    Reply
  11. AvatarDonald says

    September 11, 2015 at 4:14 pm

    I’m a sensitive male who loves to cook & I have followed you for a couple of years after coming across you on Bella Naija… Thank you so much. My girl friend is in town for her leave and i’m so cooking this for breakfast tomorrow. Will let you know how it goes…Thanks again!

    Reply
  12. Avataryetunde says

    November 25, 2015 at 7:15 pm

    You are simply the best would like to have a perfect talk with you pls

    Reply
  13. Avataryetunde says

    November 25, 2015 at 7:16 pm

    You are simply the best would like to have a pe witprivate h you pls

    Reply
  14. AvatarMary M. Martinez says

    March 18, 2016 at 1:46 pm

    This is one of the most appealing stews I’ve ever seen — just eye popping!

    Reply

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Hi, my name is Dunni Obata, and I am what you would call the poster child for redefining Nigerian food. Welcome to Dooney's Kitchen, the home of Nigerian centric food, detailed recipes and sharing personal stories. Read more...

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