By Belema Iyo
Growing up in Nigeria meant Saturday mornings were made for chores, cartoons and straightforward dishes. I usually find that I find major comfort in one of these dishes: Yam & Egg.
This meal means a lot to me & always satisfies my taste buds. I occasionally add some fried ripe plantains to the mix once in a while. It’s full of carbs, calories and home. It is my guilty pleasure and never goes wrong.
1 Yam Tuber (sub for potatoes)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon curry powder
1 teaspoon thyme
Peel the yam & rinse with water. Then put it in a pot of water & boil for about 15-20 minutes. Be sure to season with a pinch of salt & use a fork to check for softness. We want to make sure the yam gets soft but not mushy. Once your yam is soft & ready, be sure to drain out the rest of the water.
Eggs are pretty straightforward as well. The eggs are where you have the room to go crazy & be adventurous based on your taste. I usually season with salt, pepper, curry & thyme. If your heart desires (mine usually does), I add sardine & diced tomatoes & onions.
Once my eggs are set, I plate my yam & my egg & add the final touch – some palm oil. Palm oil is the highlight of the meal for me. Palm oil is derived from palm kernels & originated in West Africa. This is what brings the taste together for me.
Belema Iyo is a Nigerian living in Dallas, TX. She’s a storyteller & works in the digital marketing field. She’s currently sharing her occasional musings on her Instagram @belemaiyo.