Purple eggplant sauce with unpeeled boiled yam

Name: Purple eggplant sauce with unpeeled boiled yam
Yield: 5 servings
Cuisine: Nigerian
Ingredients: 3 big fresh purple eggplant; 5 pieces fresh ripe tomatoes; 1 bulb of purple Onion; 3 pieces fresh yellow pepper; 3 tablespoon palm oil; 1 bunch pumpkin leaf; 1 handful sent leaf; Half tuber of yam; shredded smoked Titus fish

Jessica Godfrey @cook_7874895

Trust me this the healthiest way to eat yam

Jessica Godfrey @cook_7874895

Trust me this the healthiest way to eat yam

Saved

Ingredients

5 servings

3big fresh purple eggplant
5 piecesfresh ripe tomatoes
1bulb of purple Onion
3 piecesfresh yellow pepper
3 tablespoonpalm oil
1 bunchpumpkin leaf
1 handfulsent leaf
Halftuber of yam
shredded smoked Titus fish

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Steps

1

Cut the yam don't peel off the skin and wash with a brush under running water make sure the sand is all out and is very clean
2

Put on heat and wash the eggplant add to the yam to cook together
3

Blend the tomatoes and pepper set aside
4

Dice the onions and pumpkin leaf
5

Bring out the eggplant and blend set aside
6

When the yam is cooked remove from water and set a side
7

Bleach the palm oil on heat and the onions and allow to brown a bit
8

Add the tomatoes and pepper and stir for some minutes add the eggplant as well
9

Add the shredded smoked Titus fish and salt to taste
10

Add the pumpkin leaf and stir
11

Bring down from heat and serve with your unpeeled boiled yam