Peel and cut the yam into pieces, wash and boil the yam with maggi and salt.
When its done, allow the yam to cool off completely and mashed it well.
Add the grounded scotch bonnet maggi, onions, 1 egg, onga and mix it thoroughly.
For the fillings: in a pan, put 2tbsp of oil, onions, ginger garlic paste, bay leaves and stir it for 2mins. Pour the minced meat, maggi, salt, grounded scotch bonnet, curry powder, small amount of water stir and cover it to cook for some minutes.
Mould the mashed yam with your palms and scoop a spoonful of the meat. Then scoop the mashed yam and cover the fillings. Roll it with your hand to form a ball. Continue the process til the mashed yam is finished.
Break the remaining eggs, add onion, salt and beat. Deep the balls in the egg mix and coat with bread crumbs.
Fry in hot oil till become golden brown.
