85 Min
Intermediate
Boiled yam and Garden egg sauce
.
Nutrition Value
Carbohydrates
149,75 g
Energy
806,18 kcal
Total fat
13,91 g
Fiber
21,66 g
Protein
22,02 g
Saturated Fats
6,13 g
Sodium
671,63 mg
Information per serving
Ingredients
6
ingredient_quantity
recipe ingredient
1
Medium
Yam, raw
10
Mediums
Eggplant, raw
500
g
Goose, liver, raw
4
pieces
Peppers, hot chili, red, raw
5
Mediums
Peppers, sweet, yellow, raw
2
Mediums
Onions, raw
0.5
tbsp
Garlic, raw
0.5
tbsp
Ginger root, raw
4
tbsp
Oil, palm
12
g
MAGGI Star Seasoning (100x4g)
Instruction
85 Minutes
-
Step1
20 MinWash garden eggs, chop into chunks and place in a clean pot and steam till soft -
Step2
10 MinBlend the steamed garden eggs and set aside -
Step3
10 MinIn another pot, add liver, one MAGGI star cube and some onions. Add a little water and cook. -
Step4
10 MinDice the cooked liver in smaller sizes and set aside -
Step5
10 MinHeat up the pan on a medium heat, add palm oil into a pan, add some chopped onions to fry -
Step6
10 MinAdd the tatashe, yellow pepper, garlic and ginger. Stir fry and add two cubes of MAGGI star. -
Step7
5 MinPour the blended garden egg, stir and allow to cook -
Step8
10 MinServe with the boiled yam.
