TPO – Page 2 – OyaComeChop

Hiya, how is your week going? Today we are all about yam. There was a period in my life that yam was my absolute favorite. Boiled yam and palmoil, fried yam, boiled yam and stew, yam porridge, i just wanted yam, yam, more yam!

Coming to the US, yam became a luxury. It was expensive! between $10 and $15 for a tuber! In addition to that, a tuber of yam is too much for my small family so i end up freezing raw leftovers.

I eat yam occasionally now, and I make the moments count – like today with yam and egg :). Yam and egg is so special to me. My mother made it excellently, and making it today just took me back to saturday mornings in Lagos with my family.

For this quick and easy dish, you will need:

4 tomatoes
A quarter of a large sweet onion
1 Jalapeno pepper
1 red bell pepper
A small tuber of yam
4 eggs
A couple tsps of oil (I used about 3)
Some salt
Seasoning for the eggs ( 1 used rosemary garlic salt and herbs de provence)

Method

Slice yam in about 1/2 to 1 inch sizes
Peel the yam, and put peeled yam in a pot ( 1 used only 4 slices of Yam)

Rinse the peeled yam.

Still in the pot, cover the peeled yam with water, add about a tsp of salt and set on the stove to boil.
Chop the tomatoes, peppers and onions (TPO).

Heat a nonstick saucepan on the stove top and then add oil.
Add TPO to the heated oil.
Add about a tsp of salt to cooking TPO.

** See how colorful TPO looks? YumVille all the way!**

Cook TPO for about 10 minutes or until it breaks down and becomes more “sauce like”.

Break the eggs, add seasoning and whisk vigorously until the seasoning blends. ( I used egg whites only and whisked a little too vigorously until it foamed up :))