The Bond Yam and Oil

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I met Uncle Bond a few years ago and only began interacting with him recently. Uncle Bond just as I am, is a foodie and a medical enthusiast. I have to say I am amazed at his humility and persona. Apart from his fabulous day time job, he also helps in creating health care awareness in Nigeria.

Well, a while ago we talked about the state of Nigeria and the health care system and the conversation went all kinds of directions; from movies to food; then to talking about Polio and how it affected Northern Nigeria. He did state that the stats were a lot better now(I am happy about that). But when he mentioned Yam and oil, I almost fainted. I love yam and oil you guys and I have a recipe for one version here.

After speaking with Uncle Bond, I decided to make his version for yam and oil. Listen, as the man described his version, I was already eating the yam in my head and seeing as I had some yam, nothing was stopping me 🙂

Anyway without too much talk,  here is a recipe for you. It is easy, tasty and tradition in a bowl. Yam and oil your weekend 🙂

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The Bond Yam and Oil
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Yam...about 6 medium sized pieces
  • 100mls of palm oil(divided)
  • ¼ cup of dry grinded crayfish
  • ¼ cup of whole dry prawns
  • 1 small dry fish, deboned, washed, and soaked in some warm water to soften
  • 6pieces of Ehuru or calabash nutmeg ie Jamaican nut meg
  • 1tsp of chopped utazi
  • 2tbsps of Uziza leaves
  • Half of a small onion
  • ½ cup of ugba ie ukpaka(oil bean)
  • 2 pieces of Habanero peppers or Atarodo
  • salt to taste
Instructions
  1. peel, wash and boil yam, adding some salt to taste only when the yam starts to boil
  2. Soak the whole dry prawns in some warm water
  3. roast the ehuru seeds and dry blend along with the ata-rodo, onions, and dry grinded crayfish
  4. in a pot, heat half of the oil. (Do not over heat). Once the oil melts, remove from heat. Pour the blended mix into the oil, along with the ugba, fish, dry prawns, utazi and uziza. Season with salt to taste. Pour over yam and garnish with some more utazi and uziza. Pour the remaining oil over yam as needed

 

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