Urum - Nigerian Yam in Palm Oil Sauce

Ingredients

Yam

2 medium-sized, peeled and cut into cubes

Water

enough to cover the yam cubes

Salt

1 teaspoon (to taste)

Stock cube

1

Tomato

2 medium, chopped

Scotch bonnet pepper

1, chopped (adjust to taste)

Red bell pepper

1, chopped

Onion

1 medium, chopped

Palm oil

1/2 cup

Instructions

1. In a large pot, add enough water to cover the yam cubes and season with salt. Bring to a rolling boil.
2. Add the yam cubes to the boiling water and cook until tender, about 15-20 minutes. Once cooked, drain and set aside.
3. In a large frying pan, heat the palm oil over medium heat until it shimmers, being careful not to overheat it.
4. Add the chopped onion to the pan and sauté until translucent, about 3-4 minutes.
5. Stir in the chopped red bell pepper, scotch bonnet pepper, and chopped tomato. Cook for an additional 5-6 minutes, or until the vegetables have softened and the tomatoes have released their juices.
6. Crumble the stock cube into the pan, stirring well to incorporate all the flavors.
7. Gently add the boiled yam cubes to the sauce, carefully mixing to coat them without breaking them.
8. Cover the pan and simmer for about 10 minutes, stirring occasionally to ensure the yam absorbs the sauce and flavors.
9. Serve hot as a main dish or alongside grilled meats for a complete meal. Enjoy!