Nigerian Yam and Egg

I never understood the logic of feeding children yam and egg on a school morning. Yam makes me super sleepy and less productive. If i settle down to eat yam regardless of the time of the day, you can guarantee I won’t be doing anything useful the rest of the day. Somehow this was the breakfast we grew up with. I guess it fits into the category of eating breakfast like a king. You must have heard of that proverb, eat breakfast like a king, dinner like a pauper. I can’t exactly remember how we eat lunch. Maybe like a queen? For those that live outside of West Africa, I recommend going to the african store to get the yam used in this post. The regular grocery store yam won’t work for this or maybe it will 🙂 I went all fancy and had my yam and egg with a glass of wine because I had it for dinner so sue me. 

Nigerian Yam and Egg

Ingredients

10 pieces of Yam (Chopped)

2 eggs

1 small sized tomato

1 scotch Bonnet pepper (ata rodo)

Handful chopped spring onion

Handful chopped carrots

1 seasoning cube

1/4 teaspoon curry

A Pinch of thyme

2 tablespoons of Vegetable oil

Salt to taste

Method

In a pot of boiling water, peel and chop your yam and bring to boil. When yam is soft, season with salt and drain the water.

In a pan, heat up the oil and stir fry the onions and chopped pepper. Add the tomato and carrots after a minute of frying the onion and pepper on medium heat.

Add the seasoning and stir fry for another minute.

In a bowl, whisk your eggs and pour into the frying vegetables. Reduce the heat and allow the eggs cook while stirring it. Increase the heat after a minute and properly stir fry the egg and serve with the yam.