Yam and Egg Vegetable Stew

Instructions

1. 1

   Peel the African yam and cut it into cubes. Rinse thoroughly and set aside.

2. 2

   In a large pot, add the yam cubes and enough water to cover them. Add a pinch of salt and bring to a boil. Cook until the yam is tender, about 15-20 minutes.

3. 3

   While the yam is cooking, chop the onion, tomatoes, and scotch bonnets.

4. 4

   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.

5. 5

   Add the chopped tomatoes and scotch bonnets to the pan. Cook for about 5 minutes until the tomatoes are soft.

6. 6

   Add the mixed vegetables to the pan and stir well. Cook for another 5 minutes.

7. 7

   Crack the eggs into a bowl and beat them lightly. Pour the eggs into the pan with the vegetables and stir continuously until the eggs are cooked and scrambled.

8. 8

   Once the yam is cooked, drain the water and add the yam to the pan with the egg and vegetable mixture.

9. 9

   Stir everything together gently, ensuring the yam is well coated with the egg and vegetables.

10. 10

    Season with salt to taste and serve hot.