Yam and Spicy Egg Sauce
Yam and egg sauce is a Nigerian delicacy enjoyed by every tribe in Nigeria. It can be eaten as breakfast, lunch, or dinner. Egg sauce can be served with fried yam or the boiled one and is found to contain calcium and Vitamins (A and C)
- Prep
- 16 min
- Cook
- 1 hr 2 min
- Total
- 1 hr 18 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large mixing bowl or punch bowl
Equipment
Mixing spoon
Equipment
Ladle
Equipment
Cutting board
Equipment
Large knife
Procedure
Cut the yam to your desired shape. Please note the shape for boiled and fried are different. Fried has a more light cutting compared to boiling.
Procedure
Either boil the yam in salted water until tender OR salt the yam and fry in groundnut oil until golden brown.
Procedure
Heat a little oil in a saucepan.
Procedure
Add the diced tomatoes, chile, and onions. Fry for about 5 minutes until softened.
Procedure
Add salt and seasoning to taste.
Procedure
Crack eggs in a clean bowl, and whisk until smooth.
Procedure
Pour the eggs into the pan with the sauce. Cook, stirring, for about 2 minutes or until the egg is cooked.
Procedure
Serve the sauce with the yams.
Photo: Bukky658 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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