A Completely New Way To Make Yam & Plantain.~ This Is A Must Try.

Wash the very ripe plantains under running water to avoid transferring dirt from the peel.

Peel and cut the plantains into cubes and transfer them into a bowl. Optionally, add a little salt to the plantains.

Cut the yam into rings, peel, and then cut into cubes. If not using immediately, transfer the yam into a bowl of water to prevent discoloration.

Rub vegetable oil or palm oil on your hands before cutting yam to prevent itching, then wash hands thoroughly after cutting.

Season cleaned and deveined shrimps lightly with onion salt and set aside.

Clean and cut spring onions for freshness and color in the dish.

Blend bell peppers, onion, and habanero pepper roughly, removing seeds from the bell peppers before blending.

Heat palm oil in a pan until hot but not bleached. Alternatively, vegetable oil can be used.

Fry the plantains in the hot oil on medium-high heat until cooked, then set aside.

Fry the seasoned shrimps for a maximum of 3 minutes, then set aside.

Fry the yam in the same oil for about 5 minutes until halfway cooked.

Add the roughly blended pepper mix to the yam and season to taste with seasoning and salt. Mix well to combine.

If needed, drizzle in more vegetable oil and cover to cook for another 3 minutes, stirring occasionally.

Reintroduce the fried plantains and shrimps to the pan, mixing well to combine. Optionally, add a little water for a porridge-like texture or leave it as is for a stir-fried look.

Crack eggs into a bowl, season lightly with salt, and whisk to combine.

Scramble the eggs in the pan for about 10 seconds before mixing everything together to combine.

Add the chopped spring onion and spinach to the mixture, stirring lightly until well combined.

Equipment Needed

Spice Level:

Dietary

Allergens