Mashed Yams with Eggs

Mashed Yams with Eggs Recipe from Ghana

Region / culture: Ghana | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mashed Yams with Eggs is a delicious and hearty dish that combines the creaminess of mashed yams with the richness of eggs. This recipe is perfect for a comforting meal that is both satisfying and nutritious.

History

Mashed Yams with Eggs is a traditional dish that has been enjoyed for generations in many cultures around the world. The combination of yams and eggs provides a balanced mix of carbohydrates, proteins, and fats, making it a popular choice for a wholesome meal.

Ingredients

2 cups of mashed yams or mashed white potatoes
2 tbsp of grated onions
0.75 cup of melted palm oil
salt and pepper to taste
1 ripe tomato, peeled and diced (optional)
6 hard-boiled eggs

How to prepare

Boil yams or potatoes until tender, then mash them smoothly with a fork. Alternatively, you can prepare instant mashed potatoes according to the package instructions, using water instead of milk.
In a saucepan, heat palm oil and sauté onions and seasoning until fragrant.
If desired, add tomatoes to the saucepan.
Remove the saucepan from heat.
In a separate bowl, whisk 2 egg yolks until well beaten, then stir them into the gravy.
Pour the gravy into the mashed yams and mix well until the color is evenly distributed.
Transfer the mixture into a serving bowl and garnish with the remaining whole eggs.

Variations

Add cooked ground meat or tofu for extra protein.
Mix in chopped bell peppers or spinach for added vegetables.
Top with grated cheese or a dollop of sour cream for a creamy finish.

Cooking Tips & Tricks

Be sure to mash the yams or potatoes until they are smooth and creamy for the best texture.

- Adjust the seasoning to your taste preferences, adding more pepper for a spicier dish or omitting it for a milder flavor.

- Garnish the dish with fresh herbs or chopped green onions for a pop of color and added freshness.

Serving Suggestions

Mashed Yams with Eggs can be served as a main course with a side of steamed vegetables or a fresh salad. It pairs well with a side of rice or quinoa for a complete and satisfying meal.

Cooking Techniques

Boil the yams or potatoes until tender before mashing.

- Sauté the onions and seasoning in palm oil for added flavor.

- Whisk the egg yolks before adding them to the gravy for a smooth texture.

Ingredient Substitutions

Substitute sweet potatoes for yams for a slightly sweeter flavor.

- Use olive oil or vegetable oil instead of palm oil for a lighter dish.

- Replace hard-boiled eggs with scrambled eggs for a different texture.

Make Ahead Tips

Mashed Yams with Eggs can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the dish with fresh herbs, chopped nuts, or a sprinkle of paprika for a decorative touch. Serve in individual ramekins or a large serving bowl for a beautiful presentation.

Pairing Recommendations

Mashed Yams with Eggs pairs well with a side of sautéed greens, roasted vegetables, or a simple green salad. It also goes well with a side of crusty bread or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Mashed Yams with Eggs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

One serving of Mashed Yams with Eggs contains approximately 300 calories. This dish is a satisfying and filling meal that can be enjoyed as a main course.

Carbohydrates

One serving of Mashed Yams with Eggs contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling daily activities.

Fats

Each serving of Mashed Yams with Eggs provides about 15 grams of fats. Fats are important for overall health and help the body absorb essential vitamins and minerals.

Proteins

With 12 grams of protein per serving, Mashed Yams with Eggs is a good source of this essential nutrient. Protein is necessary for building and repairing tissues in the body.

Vitamins and minerals

Yams are rich in vitamins A and C, as well as potassium and fiber. Eggs are a good source of vitamin D, B vitamins, and minerals like iron and zinc. Together, these ingredients provide a wide range of essential nutrients for overall health.

Alergens

This recipe contains eggs. Please be cautious if you have allergies to eggs or any other ingredients in this dish.

Summary

Mashed Yams with Eggs is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, and fats, as well as essential vitamins and minerals. It is a wholesome dish that can be enjoyed as part of a healthy diet.

Summary

Mashed Yams with Eggs is a delicious and nutritious dish that combines the creaminess of mashed yams with the richness of eggs. This recipe is easy to prepare and can be customized with your favorite seasonings and ingredients. Enjoy this comforting meal as a satisfying main course that is sure to please your taste buds.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was tucked away in an old, weathered cookbook that I had stumbled upon at a yard sale. The pages were yellowed with age and the binding was coming apart at the seams, but the recipes inside were a treasure trove of culinary delights.

I had always been a lover of yams, with their sweet and creamy texture, and I was intrigued by the addition of eggs in this particular recipe. It seemed like an unusual combination, but I was eager to give it a try.

As I read through the ingredients and instructions, I couldn't help but wonder where this recipe had come from. It didn't have a name or any indication of its origins, but it seemed to be a simple and homely dish, the kind of comfort food that warms the soul.

I decided to make it for dinner that evening, using the fresh yams I had picked up at the farmers' market earlier that day. As I peeled and chopped the yams, I couldn't help but think back to my own childhood and the stories my mother used to tell me about her own adventures in the kitchen.

My mother had been a wonderful cook, always experimenting with new recipes and techniques. She had learned to cook from her own mother, who had learned from hers, passing down the knowledge and love of food from generation to generation.

I remembered the hours we had spent together in the kitchen, my mother teaching me how to knead dough for bread, how to season a pot of soup just right, and how to whip up a batch of cookies with nothing more than a handful of ingredients.

As I mashed the cooked yams with butter and a splash of milk, I felt a sense of connection to my mother and my grandmother, as if they were guiding my hands and whispering their secrets in my ear.

When it came time to add the eggs, I cracked them one by one into the bowl, watching as the yolks and whites swirled together in a golden dance. I gently folded them into the yam mixture, feeling a sense of anticipation as I spooned it into a baking dish and popped it into the oven.

The aroma that filled the kitchen as it baked was heavenly, a heady mix of sweet yams, rich butter, and the warm scent of eggs. I couldn't wait to taste the finished dish, to see if it lived up to the promise of its ingredients.

When it emerged from the oven, golden and bubbling, I scooped out a generous portion onto a plate and took my first bite. The flavors exploded on my tongue, the sweetness of the yams mingling with the richness of the eggs in a perfect harmony of tastes and textures.

I closed my eyes and savored each mouthful, feeling the love and care that had gone into creating this simple, yet delicious dish. I knew then that this recipe would become a staple in my own kitchen, a reminder of my family's culinary heritage and a tribute to the women who had taught me everything I knew about cooking.

And so, as I sit here now, penning these words and recalling that fateful day when I first discovered the recipe for Mashed Yams with Eggs, I am filled with gratitude for the gift of good food and family traditions. And I know that as long as I have a kitchen and a stove, I will continue to cook and create, honoring the legacy of those who came before me and passing on their recipes and stories to future generations.