Boiled Yam with Egg Sauce

Ingredients

• Half a big white yam tuber, peeled and cut into chunks
• Salt for boiling FOR THE EGG SAUCE:
• 4 big eggs
• 3 big ripe tomatoes, chopped (or blended)
• 1 Tatashe (red bell pepper), chopped
• 2 Atarodo (hot chilli peppers), finely chopped
• 1 big onion, finely chopped
• 2 cooking spoons of vegetable oil
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• Fresh spring onions or parsley for garnish — optional

Method

1. 01

   Boiling the Yam. Place the yam chunks in a pot. Cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium. Cook for 20 to 25 minutes until the yam is completely tender — a fork should pass through effortlessly. Drain and keep warm.

2. 02

   Making the Egg Sauce — Frying the Base. Heat 2 cooking spoons of vegetable oil in a wide pan over medium heat. Add the chopped onion and fry for 2 minutes until softened and golden. Add the chopped tomatoes, Tatashe and Atarodo. Fry for 8 to 10 minutes, stirring regularly, until the tomatoes are fully cooked down and the sauce is thick and slightly oily. Add the crushed seasoning cubes and salt. Stir well.

3. 03

   Adding the Eggs. Beat the eggs lightly in a bowl with a fork. Pour the beaten eggs into the fried tomato sauce. Using a wooden spoon or spatula, stir gently and continuously as the eggs set. Cook for 2 to 3 minutes — stirring the eggs into the sauce as they cook, creating large, soft curds throughout the tomato mixture. Do not overcook — the eggs should be just set, still slightly soft and moist.

4. 04

   Garnishing. Remove from heat. Sprinkle with chopped spring onions or fresh parsley if using.

5. 05

   Serving. Arrange the boiled yam on a plate. Spoon the egg sauce generously alongside or over the yam. Serve immediately.

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