"Yam and egg is more than just a dish: it is a taste of home."
by Ayomide Gabriel Segun Akanbi, from the Operations Department in Hamburg
From Nigeria's heartland to your plate: Ayomide's take on a timeless classic.
Yam has been a staple in Nigerian cuisine for over 8,000 years, with the country being the world's largest producer. The Igbo and Yoruba communities in particular have a rich history of yam cultivation and trade. The pairing of yam with egg sauce is believed to have emerged in the 19th century, when Nigerian cooks adapted European egg-based recipes, introduced during the colonial era, to complement traditional dishes.
Today, boiled or fried yam served with spicy egg sauce is a beloved meal across Nigeria, enjoyed for its simplicity and flavor. Ayomide's version reflects this tradition, combining tender yam slices with a savory egg mixture sautéed with tomatoes and peppers.
Main Course
Vegetarian
Preparation time: 20 min
Ingredients:
- 400g yam
- 5 Eggs
- 1 Tomato or Paprika
- 6 tbsp Oil
Preparation:
Peel your yam and wash it. Put it in a pot with 250 ml of water and a small pinch of salt, and wait ten minutes for it to boil. Break the eggs into a bowl and mix them. Cut your vegetables into small pieces. Put your pan on the stove and add the oil. When it's a bit heated, add the sliced vegetables to the oil, then add the eggs from the bowl and leave to fry for four minutes. After your yam has boiled for ten minutes, it is done. Take it out of the pot and place it on a plate. Also add your fried eggs to the yam – and enjoy.
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