Gwete (Benue Roasted Yam and Garden Egg Sauce)

How to Make It

1. 1

   Prepare a charcoal grill or set a gas burner with a wire rack over it. Brush yam rounds lightly with a small amount of palm oil and a pinch of salt. Place directly on the grill rack.

2. 2

   Grill yam rounds for 10–12 minutes per side over medium-high heat, turning once, until they develop deep char marks outside and can be pierced easily with a fork. Place whole garden eggs on the grill alongside the yam and roast for 8–10 minutes, turning occasionally, until skins blister and the flesh softens. Remove garden eggs and allow to cool slightly.

3. 3

   Peel and roughly chop the roasted garden eggs — they will be soft and smoky. Combine with blended tomato, blended scotch bonnet, and blended onion into one mixture.

4. 4

   Heat palm oil in a small saucepan over medium heat until shimmering. Add sliced onion and iru, fry for 2 minutes. Add the garden egg-tomato-pepper mixture and cook, stirring, for 10–12 minutes until the sauce reduces and oil floats to the surface.

5. 5

   Stir in ground crayfish and diluted groundnut paste. Stir continuously for 3–4 minutes — groundnut paste will thicken the sauce and give it a nutty richness. Season with salt. The sauce should be thick, red-orange, and glossy.

6. 6

   Plate grilled yam rounds on a flat plate or tray and spoon the garden egg sauce generously alongside or directly on top. Serve immediately while yam is still warm and slightly crisp on the outside.