Dooney's Corned Beef Stew and Coconutty boiled Yam
Author: 
Recipe Category: Breakfast
Cuisine: nigerian
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/dooneys-corned-beef-stew-and-coconutty-boiled-yam/