Nigerian Yam Bake with Cheese & Bacon

This rich and creamy yam bake is perfect for the winter as it is so comforting with warm melty cheese and full of flavour from the smoked bacon, chicken and sautéed onions, garlic and pepper coated in cream. The star of the dish is obviously the humble Nigerian Yam.


Ingredients (Serves 4)

1 medium tuber of yam

200g diced pancetta or smoked bacon lardons or chorizos

2 smoked chicken breasts (can substitute with plain cooked chicken breasts)

1 medium shallot, coarsely chopped (can substitute with a medium white onion)

3 cloves garlic, crushed

1 or 2 scotch bonnet peppers, sliced

2 tsps sweet paprika

1 tbsp olive oil

150ml double cream

50g grated Gruyère cheese

1 tsp of old bay seasoning (can use all purpose seasoning or 1 stock cube)

1 tablespoon finely chopped fresh parsley (for garnishing)

1 spring onion, thinly sliced (for garnishing)



  1. Preheat oven to 180°, generously butter a baking dish.
  2. Slice the yams, peel the skin, cut into cubes and wash thoroughly.
  3. Place the yams in a saucepan, add enough water to cover the yams and boil for about 7 minutes, take off the heat and drain the excess water.
  4. Heat the olive oil in a large frying pan and pan fry the pancetta or bacon for about 5 minutes until starting to crisp. Put aside
  5. Add garlic, shallots and pepper to the same pan, cook for 3 minutes, season with paprika and old bay seasoning, add cream, cook for an additional 3 minutes and then set aside.
  6. Combine ingredients in large baking dish. Sprinkle the cheese on top.
  7. Bake, uncovered, until the cheese is melted, bubbling and starting to brown a little, probably 10-15 minutes.
  8. Remove the yam bake from the oven and allow it to sit for a few minutes. Top with spring onion and parsley, and then serve

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Ewa Agoyin

Ewa Agoyin really deserves the hype that it receives. Popularly sold by hawkers in Nigeria in black pots carried on their heads. They serve the beans in aluminium bowls; press the middle of the beans so that they can put the agoyin stew in the middle.

We managed to take pictures before this food went down in DVeesville, quite a feat if we are honest…. we really love food; like that wasn’t obvious already, however this means that most times we are more interested in cooking, plating and eating. Pictures??

Aint nobody got time for that


But it is a new year… so here is to more food pictures and more posting. Thank you for reading our blog. We love and appreciate you all. Happy New Year.Xx

Ewa Agoyin

Dvees Recipe

Beans Ingredients

  • 4 cups of honey brown beans
  • 4 cups of water
  • 1 tsp of salt

Agonyin stew ingredients

  • 15 Red Whole chilli
  • 3 red mini sweet Pepper (can substitute with 1 red bell pepper)
  • 4 white medium onions (roughly chopped)
  • 2 white medium onions (sliced)
  • 1 cup of Palm oil
  • 1 Tsp of crayfish
  • 4 seasoning cubes
  • salt to taste

Method – Beans

  1. Put beans and water in a saucepan and cook on medium heat for about 3 hours; add water intermittently so it doesn’t dry out
  2. You want to cook the beans until very soft
  3. Use a potato masher to mash the beans to make it smoother.
  4. Set beans aside.

Method – Agonyin Stew

  1. Blend the red chilies, sweet peppers and roughly chopped onions with a cup of water
  2. Heat the palm oil in a saucepan, add sliced onions and fry until almost burnt, do not burn.
  3. Add blended peppers and fry for 1 hour; stirring with a wooden spoon frequently. (if you go and watch ‘Game of Thrones’ while cooking, your stew will burn).
  4. Season with blended crayfish and seasoning cubes
  5. Continue to cook and stir for 15 minutes extra. (Colour of stew should have turned deep dark red)
  6. Taste for seasoning; add salt to taste
  7. Serve with on beans


  1. You may need to add more palm oil (circa 2 tablespoons) when frying the stew (this is one oil laden pepper sauce but it is worth it, you can add rapeseed oil like I did instead, I told myself it was healthier plus I had run out of palm oil).
  2. You can cook beans in a slower cooker overnight or better still use a pressure cooker if you have one (saves time)



DVees Yam Salad – don’t knock it until you try it.


I had the best feeling last Friday when I needed dinner inspiration; we were all riced out and I really wanted a home cooked dinner that I could rustle up really quickly. I googled dinner inspiration and while I was browsing I remembered the DVees Meal Planner – checked it out and the suggestion for Friday dinner was Yam Salad.

Inspiration by our meal planner was trés exciting and I was also delighted that I had the ingredients for the dish especially my already diced onions , some call this laziness, I call it the life of a busy twenty something year old woman that loves to cook but also doesn’t want to spend her life in the kitchen, nothing wrong with short cuts if they make life easier without compromising the taste.
30 minutes later dinner was served; V3 was humming, H2 was smiling and Mother was very impressed*- mission accomplished!!!

*Yes Mama DVees is in town… she has already informed us that we need to learn how to make Ukodo with unripe plantain…. So look out for our DVees Green Plantain Peppersoup post in the Mama DVees series coming soon. 🙂

DVees Yam Salad Recipe (Serves 2)

You will need:
Yam (6 slices of yam) – cubed
16 cooked & peeled King Prawns
1 onions –diced
1 scotch bonnet pepper – finely sliced. Use more or less depending on how much you can handle
1 green bell peppers – finely sliced
1 red bell peppers – finely sliced
I clove of garlic – crushed
2 tablespoons of sunflower oil
1 teaspoon of all-purpose seasoning
2 tablespoons of mayonnaise

Boil yams in a pot with a pinch of salt and a cup of water for 20mins
Heat oil in a pan, add all the ingredients and fry for 10mins
Strain the cooked yams and add to a mixing bowl, add prawn & vegetable mixture, add mayonnaise and mix.
Serve and enjoy.

Interesting fact about yams: Although the tuber is grown throughout Africa, Nigeria is the world’s largest producer and exporter of yam, accounting for over 70 percent of the world total output.




Fragrant Thai Basil Rice with a hint of coconut


Inspiration for this rice came in August. DVees (my sisters and I) had worked hard on a wedding favours order, we went to bed at 8am and were back up at 10am tying little pretty bows.

When we were done we decided to order Thai special fried rice and king prawn curry. The king prawn curry was lovely but the special fried rice was eerrr… a disaster. The funny thing was the rice was actually lovely but it was so fresh – it was made with fresh tomatoes, green onions, juicy prawns and coriander – it was great but it wasn’t what we wanted.

We were upset because we really wanted the unhealthy version, I mean it’s called ‘fried’ rice for a reason and we had even ordered ice cold coca cola which we don’t usually drink to ‘wash’ it down, clearly the proprietors of Robin Hood Thai had a different idea and to be fair to them their food was lovely, tasted like it was a freshly cooked home meal, it just wasn’t the greasy takeaway we were expecting.

Anyhow after we got over our disappointment, the rice became an inspiration for a dvees dish with a twist off course – ours has a hint of coconut and scented Thai Basil with mushrooms, prawns and hot chilli sautéed in garlic butter – fresh et al but still hard to resist I tell ya.


1 onions – finely chopped
2 garlic cloves – finely chopped
1 bunch of Green onions – finely sliced
100g of mushrooms – finely sliced
1 scotch bonnet pepper – roughly chopped
10 cherry tomatoes – sliced in half
250g of king prawns (raw)
40g of butter
400g of coconut milk
2 spoons of sun-dried tomato paste
500g of rice
2 cups of water
3-4 Thai Basil leaves

1. Parboil the rice with water and coconut milk in a pot.
2. Melt butter in a large heavy-based saucepan over medium heat. Add sun-dried tomato, garlic, onions, mushrooms and pepper. Cook, stirring, for 1 minute or until fragrant.
3. Add king prawns and cook until pink
4. Add prawn and veg mixture to the parboiled rice, add Thai basil and simmer for 20mins or until rice is soft
5. Garnish with parsley and serve.