Easy to make and very delicious Nigerian breakfast is a lifesaver! It is nutritious, filing and flavorful. Fried yams and plantains are the best combo; get ready for a treat if you have never had this Nigerian breakfast before!
Yam is perfect for this Nigerian breakfast of fried yam, plantain, and eggs. To make this Nigerian breakfast, you will need African yam tuber. On the other hand, if you don’t have access to African yams, regular potato makes a great substitute.
- About ¼ Nigerian yam tuber or about 4 cups of raw yam. (However, depending on the number of people serving, you could use more or less).
- 3 Ripe plantains
- Peanut or any other oil of choice for frying the yam and plantain
- Springs onions (optional for garnishing).
For the Omelet:
- Four medium size fresh eggs
- About 1-tablespoon red bell peppers or more (cut)
- 1–2 tablespoon(s) fresh tomatoes cut
- 1-tablespoon onions cut
- ½ teaspoon minced/cut garlic
- 1/8-teaspoon black pepper (add more according to your taste obviously)
- Salt to taste (or about 1/4 teaspoon)
- ½ cube of a Nigerian Maggi seasoning
How to Fry the Yam:
- Cut the desired amount of yam you want to use. (A quick pro tip: remember yam is a root vegetable; it could be sandy. Therefore, wash it before you start cutting.)
- With your kitchen knife or vegetable peeler, gently peel off all the brown skin of the yam.
- After peeling, cut the yam into desired fry-able sizes. Ensure that you cut the yams in equal sizes to enable them to fry simultaneously.
- As you cut the yams, put them into a bowl filled with water, this will prevent the yams from changing color.
- Rinse yams thoroughly after cutting. Pour into a drainer to drain all the water. (Avoid frying super wet yam to prevent hot oil splash incidents)
- Set a dry saucepan or frying pan on the stove and add a reasonable amount of oil for frying (depending on the amount of yam, 1-2 cups should be ok). Allow the oil to hit up.
- Then, sprinkle some salt on the yam and make sure the salt combines well and touches the entire yam.
- Start frying the yams when the oil heats up. Fry on medium to high heat and do not overcrowd the frying pan.
- Fry each batch until done, about 4-6 minutes (depending on size). When in doubt of whether the yam is done or not, please take out one, let it cool and taste.
How to Fry Ripe Plantains:
Wash and peel all the plantain. (Remember to wash plantain before you peel. Do not wash rips peeled plantains)
Slice the plantains or cut them into your desired fry-able sizes. Sprinkle some salt for taste (totally optional).
Fry in hot oil. (Use the same oil you used to fry the yams). Cook them until they are slightly golden brown. Remove and place on paper towel to drain excess oil. Fry in batches, and be sure not to overcrowd your pan with too many plantains.
For the Eggs:
Chop all your vegetables: onions, tomatoes, red bell peppers, garlic, and pour into the egg bowl. Chop spring onions or any other greens and set them aside (optional and garnishing).
Crack or break the eggs into a bowl. Add some salt, a pinch of black pepper, and ½ of a Maggi cube. Use a fork to beat the egg, then add the chopped vegetables – tomato, onion, bell peppers, and garlic; mix until well combined.
Turn the stove to medium-low. Set your saucepan or frying pan on the stove, add about one tablespoon of oil or less. As soon as the pan gets hot, slowly pour your egg-vegetable mixture. (Please do not allow the pan to overheat; if not, you could end up with a burnt egg.)
Allow the mixture/combination to settle into the pan, do not immediately start stirring. Think of omelet instead of regular “scrambled eggs.” Give the mixture about 1 and 1/2 -2 minutes (or as soon as you start seeing cooking evidence) before you turn or flip around with a spatula.
Cook until done and just the way you want it, then remove from the pan and immediately serve with the fried yams and plantains. Garnish with spring onions or any other green vegetable of choice.
WHEN USING THE SAME PAN: You can use the same oil that you had fried the yams and plantains in but be sure to reduce the amount of oil before frying the egg sauce. You do not want to fry the eggs with excess oil. Just ensure that you do not have more one tablespoon of oil in the pan, as you fry the eggs.
MAKE THE EGGS SCRAMBLE: If you want the eggs “scrambled eggs” instead of Omelet then start stirring as soon as you pour it into the pan.
WHEN FRYING THE YAMS: Be mindful not to fry your yam too long, they could change color and loose taste. Gently remove fried yams and place on a paper towel-lined plate to drain excess oil.
HANDLING RAW YAMS: Also, handle the raw yam with carefulness because they do itch. I suggest wearing gloves when handling raw yam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Nigerian
Keywords: Yam, African yam, Nigerian Breakfast, Fried yam and plantains, Fried eggs, African breakfast, Plantains and Yams, Nigerian Yam and Plantain, Nigerian Street Food, Yam and Eggs