The Nigerian Breakfast Recipe

Prepare yams

Peel the yam tubers with a knife, rinse under running water to remove dirt and starch. Cut into even 1–1.5 inch thick rounds or cubes so they cook uniformly.

Place the cut yam in a large pot. Add about 2 liters (2000 ml) of water until yams are covered by 1–2 cm of water. Add 2 tsp salt and the whole scotch bonnet pepper if using (this flavors without making them overly spicy).

Bring the pot to a rapid boil over high heat. Once boiling, reduce to medium-high and cook for 12–18 minutes depending on piece size. Test doneness by piercing with a fork — it should slide in easily but the yam should hold shape and not be mushy.

When done, drain the yams in a colander, discard the scotch bonnet, and transfer to a serving bowl. Sprinkle with chopped parsley or scent leaves if desired and keep warm until serving.

Boil eggs

Place eggs in a small saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a rolling boil over high heat, then reduce heat to medium and simmer 9–10 minutes for hard boiled yolks. Remove and transfer to an ice bath for 5 minutes. Peel and set aside.

Prepare egg seasoning

While eggs chill, heat 2 tbs oil (or palm oil) in a nonstick skillet over medium heat. Add finely chopped 1/4 onion and sauté 1–2 minutes until softened. Add minced scotch bonnet (1/2 tsp) and sauté 30 seconds. Stir in 1 tsp ground crayfish if using, 1/4 tsp black pepper, and 1 tsp salt; cook another 20–30 seconds to perfume the oil.

Slice or halve the peeled eggs lengthwise and arrange on a serving plate. Spoon the hot seasoned oil-onion mixture over the eggs so they absorb the flavors. Garnish with chopped spring onions and additional cracked black pepper to taste.

Prep the pepper mix and turkey

Roughly chop tomatoes, red bell pepper, and 1 scotch bonnet. Place them in a blender and blend coarse (not fully smooth) so you retain some texture. Finely chop the medium onion; divide half for frying and half for later garnish. Cube the turkey into bite-size pieces, pat dry, and season with 1/2 tsp salt, a pinch of curry and thyme, and the seasoning cube crumbled over it. Toss to coat and let sit 5–10 minutes.

Brown the turkey

Heat 2 tbs oil in a large skillet or sauté pan over medium-high heat. Add the turkey in a single layer and brown for 3–4 minutes per side (work in batches if needed). Remove browned turkey to a plate and set aside.

Make the pepppered sauce

In the same pan, add the remaining 1 tbs oil. Sauté the remaining chopped onion, minced garlic, and grated ginger for about 1 minute until fragrant. Stir in 1 tbs tomato paste and cook 1 minute to reduce acidity. Pour the blended tomato-pepper mix into the pan, lower heat to medium, and simmer 6–8 minutes, stirring occasionally, until the raw tomato smell reduces and sauce thickens slightly. Add 100 ml water to loosen if too thick.

Return the browned turkey to the pan with the sauce. Add the remaining 1/2 tsp salt, 1/2 tsp ground crayfish (optional), 1/2 tsp thyme, and 1/4 tsp curry. Stir to combine, cover, and simmer on low for 8–12 minutes until turkey is cooked through and flavors meld. Uncover and increase heat for 1–2 minutes to thicken sauce if needed.

Taste and adjust seasoning. Finish with a drizzle of oil from the pan and garnish with chopped parsley or spring onions. Keep warm for plating alongside yams and eggs.