Whether it is the plain, fried yam sticks (dun-dun) or the tasty Yamarita, yam snacks are simply delicious and so easy to make. So if you are looking for a quickie finger food to make for guests in a small gathering or even for your family breakfast, don’t hesitate to try out the amazing Yamarita recipe.
And as it is with all fries, there has to be a dip to complement the meal. Traditionally, the dip for Yamarita is just some tomato ketchup or onion and pepper sauce. However, the array of dips for this meal is so much, and we will be suggesting you try out a new one that will make a difference to your Yamarita in this post.
Now let’s start with how to fry our Yamarita.
- 1 medium sized tuber of yam (or whatever quantity depending on the number of people you are serving).
- 1 and ½ cup of flour, plain flour or even oat or whole wheat flour can be used.
- 2 eggs.
- 2 diced habanero peppers.
- 1 thinly chopped green pepper or other.
- 2 tablespoons chili powder.
- 1 bouillon cube.
- Salt to taste.
- 1 tsp each of curry, garlic and ginger powder
- Any other spice of your choice
- 3 cups of cooking oil (or enough to deep-fry your yam).
Preparation of Yamarita
- Peel and wash yam till it is completely clean and free from sand.
- Cut into thin slices or cubes. Preferably, long thin chip-like slices.
- Boil yams for about 5 minutes in water that has been seasoned with salt and stock cubes or preferably in some meat stock. The boiling is to be quite brief, as over-boiling can result in too soft yam that won’t be crispy after frying.
- Mix some salt and chilli into the flour along with other spices; the same should be done with the eggs.
- Beat the eggs and mix some chilli, habanero peppers and green pepper or any other vegetable to garnish. If you do not like spicy food, omit the habanero peppers.
- Pre-heat your cooking oil on medium heat.
- Drain you boiled yam and let cool. After this, then coat in the egg mix.
- Coat in the flour mix after egg mix and you can give the last coating in the egg.
- When you have coated a good number of yam sticks, pour into your oil and fry on medium to low heat until crisp.
N.B: thinly cut yam will cook much faster than thick pieces, so you may need to adjust your pre-boiling and frying time accordingly.
Now for the Yamarita dip. You could go with the normal ketchup or pepper sauce, but what about trying this:
- 1/4 cup mayonnaise.
- 2 tbsp cot sauce.
- 2 tbsp sweet and sour sauce.
- Crushed parsley to garnish.
After getting all the above ingredients, simply mix them together and add a dash of lemon juice for some extra tang and voila. You would really enjoy this with your well fried Yamarita.