A recipe by the African & Caribbean Society 🍳

"This dish is a popular breakfast choice in Nigeria and Ghana, combining boiled yam or plantain with a savoury tomato-onion egg sauce. Yams are indigenous to West Africa and have been a staple in diets for centuries. Plantains, equally significant, were introduced through trade routes and quickly became essential.

The egg sauce adds protein and flavour, often prepared quickly before school or work. This dish reflects how local produce is transformed into filling, nutritious meals using simple, affordable ingredients." African and Caribbean Society 25/26. 

Ingredients

• 1 small yam tuber (or 4-6 plantains, green or ripe)
• Salt
• Water
• 3-4 eggs
• 1-2 tomatoes, chopped
• 1 small onion, sliced
• Half a red bell pepper
• 1 scotch bonnet
• 1 seasoning cube or salt to taste
• 2 tbsp vegetable oil

Method

1. Prepare the yam or plantain by peeling and slicing into chunks. Boil in salted water for about 15-20 minutes, or until tender. 
2. Make the egg sauce by heating oil in a pan and sauté the onions until translucent. 
3. Add your tomatoes, peppers and scotch bonnet; cook until the mixture softens. Season with salt or a seasoning cube. 
4. Then beat the eggs and pour into the sauce. Stir gently and allow to set. 
5. Serve the egg sauce over the boiled yam or plantain for a satisfying, home-style breakfast. 

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