Egg Sauce with Boiled Yams — Nigeria
Egg sauce—or fried eggs—is a common dish from Nigeria. This easy-to-make recipe includes scrambled eggs cooked with vegetables and spices and served with nutritious boiled yams.
Start to finish: Approximately 30 minutes
Servings: 4-6
Ingredients:
4 large yams or sweet potatoes, peeled and sliced into 1-inch rounds
1 teaspoon salt, plus 1/2 teaspoon salt for the eggs
4-6 eggs
1-2 tablespoons vegetable oil
1-2 small scotch bonnet or habanero peppers, finely chopped
1 red bell pepper, diced
2 medium sized tomatoes, diced
1 small onion, finely chopped
1/2 tablespoon vegetable bouillon
1/2 teaspoon curry
1/2 teaspoon thyme
Rinse the yam or sweet potato slices and place them in a large pot. Fill with enough water to cover them and add 1 teaspoon salt. Boil on medium-high until tender, about 20-25 minutes. Remove from heat and drain.
Crack the eggs into a bowl and whisk until well combined. Stir in 1/4 teaspoon salt and set aside. Heat vegetable oil in a frying pan on a medium-low heat, about 2-3 minutes. Add the chopped peppers, tomatoes and onion and sauté for about 4-5 minutes. Add 1/4 teaspoon salt, vegetable bouillon, curry and thyme. Stir to mix spices into the vegetables. Add whisked eggs to the pan and let cook for about one minute. Stir to scramble the eggs. Serve immediately with boiled yams.
Black Bean Soup Recipe — Guatemala
Black bean soup is a dish made with black beans, vegetables, and spices, and is often enriched with ingredients like tomatoes, onions, garlic, and cilantro. In Guatemala, it is a traditional dish due to its nutritional value and the local availability of beans.
Servings: 4–6
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cups of water or vegetable broth
3 cans (15-ounce) black beans, drained and rinsed
2 tomatoes, diced
1 green chili, diced
2 teaspoons of ground cumin
2 teaspoons of chili powder
½ teaspoon of salt
Cilantro, minced (optional)
In a large pot, sauté onion and garlic in oil until brown. In a blender, combine 1 cup of water/vegetable broth and 2 cans of beans. Blend until smooth. Add to onion mixture. Stir in tomatoes, chilis, remaining beans, spices and remaining water/broth. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serve with cilantro.