Corned beef stew is my favourite sauce for eating yam anyday. Growing up, Yam with corned beef stew was Sunday breakfast menu. It is easy to make, delicious and nutritious. This stew is best eaten with yam. You can also have it with bread, plantain and pasta.
3 scotch bonnet
1 bell pepper
400g tin of plum tomatoes
1 brown onion
2 cooking spoons sunflower oil
2 maggi cubes
340g corned beef
Blend the scotch bonnets, bell pepper, tomatoes and onion. You can blend peppers in a combination that suits you. What you need is about 800ml of blended pepper.
Put sunflower oil in a pot and set on the cooker to heat. When this heats up add the blended peppers and maggi cube. Leave to cook for 10minutes.
The pepper would by now be thick in consistency, add salt to taste, about 50ml of water and leave to cook for another five minutes.
Add the corned beef, stir in the stew and leave to cook for five minutes. Stir intermittently.
I use the canned corned beef. I also do not use condiments like curry, thyme, etc.
Corned beef sauce is ready. See? told you it’s easy 😊