Boil the yams (or potatoes, or sweet potatoes) until tender. When tender, remove from water and mash.
While yams are cooking, fry the chicken meat (not the whole chicken) in a few tablespoons of oil. When nearly done add the onion and tomato. Reduce heat and simmer until chicken is fully cooked.
Add the chicken-onion-tomato mixture to the mashed yam (or its substitute). Add parsley, mint, salt, and pepper. Mix well.
Stuff the de-boned chicken with the yam-chicken mixture. Sew the chicken closed with a needle and cooking string. Rub with butter or oil, salt and pepper.
Steam the stuffed chicken for two hours in a large dutch oven (place the chicken on something to keep it out of the boiling water), then baste it with oil or butter and bake it in the oven or in an outdoor grill until it is golden brown.
— Or —
Bake the stuffed chicken in an oven or in an outdoor grill until it is browned, then wrap it in foil to allow it to continue to cook until fully done. Either way, be sure to use a meat thermometer to check for doneness. Make sure to check the temperature of both the whole chicken and the stuffing.
Servings 4