Steps to Make Favorite Roasted / Grilled Yam and Plantain with Peppered fish Sauce
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Steps to Make Any-night-of-the-week Roasted / Grilled Yam and Plantain with Peppered fish Sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Roasted / Grilled Yam and Plantain with Peppered fish Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted / Grilled Yam and Plantain with Peppered fish Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can cook Roasted / Grilled Yam and Plantain with Peppered fish Sauce using 2 ingredients and 3 steps. Here is how you cook that.
It's a Port Harcourt delicacy popularly known as BOLE
Ingredients and spices that need to be Take to make Roasted / Grilled Yam and Plantain with Peppered fish Sauce:
- Yam, Plantain, Fresh Fish, Red oil, Fresh Pepper,
- Fresh Tomatoes, Onions, Know cube, Ginger, Garlic, Salt
Instructions to make Roasted / Grilled Yam and Plantain with Peppered fish Sauce
- 1.Peel the plantain and the yam. 2. Cut the yam into pieces as desired. 3. Use the knife to make marks on the plantain. 4. Spread a little red oil in the grill pan and place the pieces of yam and plantain. 5. Check at intervals.
- 6. Chop the onions, Fresh tomatoes, pepper. 7. Set the pot on fire and heat the red oil. 8. Add the chopped onions, fresh tomatoes and pepper. Allow to boil. 9. Add the steamed fish, add seasoning, garlic, ginger, cube and salt to taste. Allow to simmer.
- 10. Break the well grilled yam and plantain into pieces in a plate and add the peppered sauce and fish. Serve as desired with any juice of your choice or water.
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