Boiled Ona (Nigerian Boiled Bitter Yam)
Boiled ona is a plain Nigerian dish of bitter yam, cooked in salted water until soft. Known as esuru in Yoruba and commonly eaten by the Igbo, it is a simple starchy base that relies on what you serve beside it. Palm oil gives a rich, savory dip, egg sauce makes it a fuller meal, and pepper stew adds heat. The method takes three ingredients and very little fuss.
Instructions
Cut the bitter yam into chunks and remove the skin with a knife.
Rinse the peeled chunks under running water, then put them in a pot and pour in enough water to cover them.
Season the water with salt to your taste.
Bring the pot to a boil and cook until the yam is soft all the way through.
Drain off the water and serve the yam while it is still hot, with egg sauce, palm oil or pepper sauce.
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