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Yam In Vegetable Soup

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Ingredients

Adjust Servings:
250g Yam
2 cups Water
1 teaspoon Salt
25g Lamb meat
2 cubes Seasoning
2 Onions medium size
2 Red Pepper small size attarugu
1/4 teaspoon Garlic dried garlic powder
20ml Vegetable oil Groundnut, Soya or sesame oil
4 Carrot medium size
Green beans As needed

Nutritional information

The recipe could go for either breakfast or lunch. The carbohydrate in yam is a source of energy, the lamb meat for protein, the vegetables for minerals and vitamins and the vegetable oil for fat.

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Yam In Vegetable Soup

The good thing about Nigeria is that most of our food can be found across cultural and geographical boundaries. Yam is found in all cultures and every part of the country. It is is one food that unites us as a people. Different parts of the country prepare it in different ways.
This time, I have decided to take yam recipe to a higher level; to make it nutrient-rich. You can use any type of yam for this recipe. The “soupy” nature of this recipe balances the starchy taste of yam (typically in the form of porridge), thus, making it easily digestible, especially for children. Give it a try.

Ingredients

Directions

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Steps

1
Done

Peel off the bark of yam and cut into sizable chunks. Wash thoroughly until all debris is off. Place yam pieces in a bowl. Add cold water to cover the yam (this helps to soften the yam further while you prepare other ingredients).

2
Done

Cut lamb meat into small bites and add to pot. Pour 1 cup water. Add 1/2 teaspoon salt, 1 seasoning cube, 1 piece of chopped onion and 3 pieces of finely chopped fresh garlic. Cover and allow boiling in medium heat for 25 minutes (or until tender).

3
Done

To the pot of boiling meat, add the cut yam, chopped red pepper, ginger, crayfish, 1 seasoning cube, the remaining ½ teaspoon salt (or to taste) and vegetable oil. Cover and cook for 15 minutes (or longer, until yam is soft).
Note: At this point, you may add additional water to give it a soupy consistency but this is optional.

4
Done

Wash and chop carrots, green beans, broccoli, onion and cucumbers and add to the boil for additional 2 minutes (just enough to make the vegetables tender, yet, still retaining their crispiness and color). Serve in a bowl, to enjoy the soupy part of the porridge.

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