Savory African Yam with Onion Omelet

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    servings

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This is a good use for leftover boiled African yams. Barbara playfully calls it “African French Toast”—savory, not sweet, and using African yams, not bread. Fresh African yams are available in West African, Caribbean, or Latin American markets, and are sometimes sold in major grocery stores as “name” (American yams are not a good substitute).

Ingredients

  • 1 pound African yams
  • 1 teaspoon salt or seasoned salt (or to taste)
  • 8 eggs
  • ½ teaspoon ground white or black pepper (or if you like a little heat substitute ¼ to ½ teaspoon dried ground red pepper)
  • 1 tablespoon vegetable oil (or as needed)
  • ½ cup thinly sliced onion

Method

Directions

  1. Peel the African yams and cut into rounds about ½-inch thick. Cut each round slice in half, put into a saucepan with 2 cups water and ½ teaspoon of salt. Bring to a boil, cover the pan, lower the heat to medium-low and cook for 10 to 15 minutes, until tender. Remove from heat, drain off the water (it can be saved for soup for another day), and set yams aside.
  2. Break 6 of the eggs into a bowl, add ¼ teaspoon of salt and the pepper, mixing with a fork or whisk. Dip the yam slices a few at a time into the bowl of beaten egg, turning once to coat. Set them on a plate.
  3. In a medium skillet, add 1 tablespoon of vegetable oil to coat the bottom of the pan and heat on medium heat for several minutes.
  4. Fry the yam slices in a single layer in batches on medium heat, drizzling about ½ teaspoon of the egg mixture on top of each slice, but not enough to make them “wet.” Brown well on one side and repeat the process on the other side. (There will still be some of the egg mixture remaining, set it aside.) Remove the cooked yam slices as they are done to a warm plate or keep in a low oven.
  5. Add 1 teaspoon of oil to the skillet (or enough to prevent sticking) and sauté the onions in the pan, adding a pinch of salt.
  6. Break 2 more eggs into the remaining egg mixture and beat together. Pour the egg mixture over the sautéed onions and cook on medium heat until set. Turn the egg mixture over, then fold it in half to make an omelet.

To serve

This dish looks lovely when half a serving plate or platter holds the yam slices, the other half the omelet, and the platter is garnished with sliced tomato, bell pepper, etc. Or it can be served with ketchup or any pepper sauce or Shito drizzled over it or served on the side.