Delicious EGG STEW RECIPE ✅ Mums cooking - Ndudu by Fafa

So yes you guys definitely could see where my inspiration or where my cooking journey started and yeah I have got something so exciting for you guys. Have you clicked the subscribe button yet? If this is your first time please do so and the notification button you need to actually select all when you do click the notification button what that means is each time I upload any video you are notified of it and you do not miss a thing. The love is deep and I'm back with a bang bang so with no exception mum and I are cooking again today. I cannot wait to share this with you. So today we're making mum's egg stew, her special egg stew and you know I have got a few egg stew recipes but this is what inspired all the recipes of my egg stew absolutely simple but equally amazing so I'm going to go through memorably with mum on this one so let's start. So mama what are you making today? Is this like the egg stew you made during my childhood? Yes. Oh my god and just so simple so what are you doing now? You're frying some onions? Yes. In some oil and then what's the next thing you're going to do? I'm going to boil the tomatoes. Oh are you not going to add your spices yet? Oh you do it differently. So you're adding your tomatoes that's blended and are you going to use any tomato puree? No. So how long did you fry the onions for? And then you've added the tomatoes now how long is this going to cook for before you move to your next step? It will cook for maybe 15 minutes. How many minutes? 15 minutes. 15 minutes okay okay okay so you want to extract the juice out of the tomatoes this is such a simple dish but I remember it with so many fond memories it was a dish for Fridays wasn't it? Yes. Are we going to be making bean stew then? Not today. Not today so she's fried some onions um she for some reason you prefer the red onions why? It's got some sweetness in it. It's got extra sweetness that you do like oh okay and then the tomatoes I think about four large tomatoes that we've blended and we're just going to simmer this is just going to simmer until the liquid reduces or you know it reduces to we're going to be adding some bakushito to it now so that will give it that aromatic flavor and that sort of and you're just breaking that in I'm liking this. Are you going to add any herbs or anything like that or you're just leaving this simply just as simple and as basic as it can be? I'm just doing it simply. So as mum mentioned earlier we are going to cook this down on that medium to low heat for about 20 minutes um that would thicken up the sauce and to this she's adding the blended ginger, onion, garlic and the seed with the dry smoked prawns and yeah we're just going to cook those for another 10 minutes but before that she's adding dawada which is the fermented locust beans in the absence of that you can use your fish sauce which is similar but the dawada is stronger in flavor as compared to the fish sauce so yes um she's just mixing this together as you can see and that medium to low heat is being maintained now you can see that the sauce has thickened up and at this point she's adding the salt to taste of course I did not miss that one so yet again we're mixing it all together and I love how it looks at this point mum is adding her fresh bay leaves in the absence of that you can use the dried ones and now she's going to grate some nutmeg which is just going to give it that sweet flavor in a way and to the sauce yeah should I lower the heat so I put it on the very lowest setting mama so when I make my eggs I like it to like cook gently so that it becomes like big chunks yes something that you always did and usually what I do find is when I cover the saucepan with a lid it steams it creates it traps the steam in and it actually cooks the top of the egg as well is that what you're going to do now so interesting oh it's coming out beautifully mama's checking the stew and she's gently trying to make sure that the bottom is not catching as you can see here so if you can emulate that that'd be great she's going to cover this and allow it to steam further for another five to six minutes so mama what's next I'm going to put in the onions the onions okay you and onions you know like a lot of people have left comments and they do say you're beautiful you're gorgeous thank you everyone for your compliments I do appreciate it a lot so mom I'm now going to oh so you added the onions the green pepper will be the last one so you go on the green is going to be crunchy and the onions are also going to be crunchy aren't they yes oh wow go on then I'm watching this is beautiful and I like the fact that you've used the red onions because the red onions and then green peppers they complement each other that makes it yeah the color is just incredible oh you're going to add some basil leaves okay because these are washed already anyway okay mama can you speak funny hey mama that looks good and we're going to have it with the steamer now so should I turn the heat off now oh let me show my guests let's show everyone what you've actually made okay at this point I am peeling the skin off the yam and I'm going to thinly slice it just the way mom did during my childhood now you will find yam in most African grocers and also in some supermarkets as well so do check that out in terms of flavor yam is sweeter in comparison to potatoes and it's starchier so yes but it's a must try most definitely and so what I'm going to do is just wash the yam and then I'm just going to boil this for about eight to ten minutes because it's thinly sliced and we'll be ready to go now please do take all necessary precautions when you're dealing with a sharp object which is a knife best to use your chopping board for peeling the skin off the yam anyway so I've got the yam on and I'm just going to add some salt and I'm going to leave it to boil and then mom and I are going to chop we're going eat till our hearts contact I'll give you a close-up view of the yam that's plenty Oh Yam's intestines Oh gosh Veins Of course Veins That will give us strength So that proteins that are in will just give us energy Anyway oh that looks good already so the yam is almost done and I'm just checking it and it looks perfect look at this yes absolutely so I think I'm ready now to serve look how thinly sliced this is and it's beautiful and soft and yummy now mom when I send you the links to my YouTube channel and you watch some of the dishes I make like what what's your view of that like what do you think do you go like this child of mine why is she causing this controversy or is it oh okay interesting what's your natural reaction when I send you the videos when I see the video I'm really impressed you're impressed yes this is another creativity the Lord has given to you it's a gift from God because what I taught you you have even improved greater and what you do I was not able to do it I like the way you said what you do crap oh like that's like that's like that kind of like um guinean slang that we use and I love that you can create I love creative but you know some people like us feel like oh you know it's just being too creative and like you're pushing the boundary sometimes or too much um but the thing is mom when you taste the dishes that I make um does it taste the same or is it completely different from what is the traditional no at times it's completely different okay oh my this looks scrumptious and we're gonna sit it's just like we did during my childhood I love the way the eggs are like chunky and I like like the blush color that he has because of course the absence of the um tomato puree um gives the sauce this sort of like beautiful blush is that more than enough mom you know me and my mouth they do job too much I remember I used to do this to me as a child it was always interesting yeah right you ready to eat yeah but don't go there oh god bless the farmer the cooker and the eater amen is that good enough um today. Thank you all for your support and sustaining me and thank you very much for your subscriptions, your likes, your comments and your kindness. I do appreciate each and every one of you. I'll leave the list of ingredients and measurements on my blog in www.dudubaifafa.blogspot.com so do check it out. I'm also on Facebook, Instagram, Snapchat and Twitter as in DUDUBAIFAFA so do pass by and say hi. Thank you Narelle again for my music and until next time, take care of you, be nice, be beautiful, be your gorgeous self and dress up, feel good, feel besh, ok mini? Take care of you.