Some friends asked me recently for yam and egg stew recipe, so I decided to prepare and post the recipe for all readers. Yam and egg stew is a typical west african dish, more particularly of Nigerian origin. The egg stew can be paired with boiled potatoes, rice, sliced bread , you name it. However egg stew is commonly paired with boiled African Yam. This particular yam specie is cultivated in Africa, Latin America, Asia and the Caribbean. There are many versions of the egg stew, creativity has no limits here. You can add corn beaf, sardines, ground beef or small shrimps if you choose.
- African Yam (alternatively any boiled potatoes of your choice)
- 2 round tomatoes, chopped
- 1 medium size red onion (or yellow onion) , chopped
- 1 clove of garlic, finely chopped or minced
- 1/4 a green bell pepper, chopped
- 5 raw eggs
- 1 Bouillon cube
- Salt to your taste (1/2 teaspoon)
- A pinch of thyme
- A pinch of ground red or cayenne pepper (optional)
- 1/2 cup canola oil (alternatively vegetable or olive oil)
- 1/2 cup water
- Cut, peal, wash and boil the yam
- Heat oil in a skillet or frying pan. Add chopped onions and garlic,cook for about 30 seconds.
- Add chopped tomatoes, chopped green bell pepper, bouillon cube, thyme, curry and cook for about 3 minutes stirring intermittently
- Add raw eggs and wait for about 15 seconds before stirring to get a good scrambled consistency.
- Add water and taste before adding salt and pepper. Let cook for another 3-5 minutes.
Serve egg stew over boiled yam.