The first time I heard about Yamarita was on a cooking show and I was like, kitu le leyi o (what’s this one again), This Oyinbo people will not kill us. Quite fortunately, it wasn’t so hard for me to remember the steps the day I decided to recreate it.Trust me, it tasted great.
Do not let the touché name fool you, it is not a complex dish. Let’s just say it’s the upgraded version of the local fried yam (Dundun).
To make this amazing yet simple dish, you’ll need:
- 10– 15 rectangular slices of yam (or more depending on how many people you plan on preparing the dish for)
- 1 egg
- 34 tablespoons of flour
- 1/2 tablespoons of dry pepper
- 1 tablespoon curry powder
- Seasoning cubes
- Groundnut oil
- Cut the tuber of yam into circles; peel off the skin and cut rectangular slices about an inch thick and rinse properly. You can cut as many as you want.
- Boil the slices with enough water and salt. Leave it to boil for some minutes but you have to monitor this closely because you don’t want to over cook the yam which will cause it to break apart when you fry in oil. You can use a fork to test if it’s properly boiled. Once it’s done, drain the water and get ready to fry.
- While boiling the yam, prepare the flour. Pour the flour unto a plate, sprinkle in the dry pepper, curry powder, salt, half a seasoning cube and mix thoroughly. Break an egg in a bowl and sprinkle the dry pepper, the other half of the seasoning cube and a little salt and mix thoroughly. Be sure to heat up oil in a deep saucepan. You need the oil to get very hot. The volume of oil that you use will depend on the size of the pan. You are going to deep fry the yam slices, so you need enough oil.
- Take the boiled yam slices out from the pot, take it one by one and roll in flour, dip the flour coated slices in the egg mixture one after the other. Drop in the hot oil. If the oil is hot enough, each side should turn crisp and golden in under a minute. Flip over to let the other side fry, then sieve out of the oil with a frying spoon. Fry the remaining slices.
There you have it! Your Yamarita is ready. You can enjoy it with pepper or tomato sauce. You could also try eating it with fried egg or even Nutella (I haven’t tried it but it could really be nice).
You can decide to serve Yamarita as small chops as you receive guests during the festive season. You can also add fried plantain (diced) to it. The combo is nice.
I wish you all a blessed weekend 2017! #StayYummy!
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