Nigerian Boiled Yam with Egg Sauce
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Ingredients
- 800 g white yam, peeled and cubed
- 6 eggs
- 4 ripe tomatoes
- 1 onion
- 1 red pepper
- 1 scotch bonnet chilli
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 528 kcal
- Protein
- 15.8 g
- Carbohydrate
- 61 g
- of which sugars
- 7.9 g
- Fat
- 22.6 g
- of which saturates
- 4 g
- Fibre
- 10.8 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the yam chunks in a pan of cold salted water, bring to the boil and simmer for 15-20 minutes until a knife slides in easily. Drain and keep warm. (Floury potatoes are the swap if your supermarket has no yam.)
- 2
Meanwhile, dice the onion, red pepper and tomatoes and finely chop the scotch bonnet (deseeded for less heat).
- 3
Heat the vegetable oil in a large frying pan over a medium heat and fry the onion and red pepper for 4 minutes until soft. Add the scotch bonnet and tomatoes and cook for 6-8 minutes until the tomatoes have broken down. Season with salt.
- 4
Beat the eggs with a pinch of salt, pour into the pan and leave for 30 seconds, then stir gently for 2-3 minutes until just set in soft curds.
- 5
Serve the egg sauce spooned over the boiled yam.
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