How to prepare Ghanaian boiled yam and garden egg stew

Garden eggs

Scotch bonnet

Onions

Garlic

Fresh tomatoes

Smoked salmon

Salted beef

Palm oil

Green pepper

Bouillon

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Wash all vegetables.

Boil garden eggs, scotch bonnet, garlic until soft and grind in asanka.

Heat palm oil in a saucepan over medium heat and saute onions.

Add your salt beef and fry for 3 minutes.

Add your diced tomatoes, stir and cover to cook for 3 - 5 minutes.

Stir in your salmon, spices, and stir.

Add your garden eggs mixture and leave to cook.

Taste for salt and serve with your boiled yam or plantain.