WEEKEND RECEIPE: SUNDAY DELIGHT – YAMARITA
Yam is an amazing dish prepared in many parts of Nigeria. It could be eaten by boiling, pounding, frying and even made into porridge. Instead of frying yam the basic way, it can be made by adding a site twist to it. Yamarita is so easy to prepare, and you’ll need simple ingredients that can be found in your kitchen.
What you’ll need
- A tuber of yam (depending on the number of mouths you’re feeding)
- Curry powder
- Chicken seasoning cubes
- Dry pepper to taste (optional)
- Salt to taste
- Vegetable oil for frying
- Cut the yam in rectangular shapes, wash and boil with salt and water. The water should not be too much so that the yam wouldn’t be too soft and break to pieces.
- Beat the eggs in a separate bowl, add salt and seasoning to your desired taste and set aside.
- Mix the flour with dried pepper, I like to add some seasoning spices as well and set aside.
- Check you yam by putting your fork in the yam, if it goes through then it’s soft enough, remove from the fire, drain the water and keep.
- Heat up some oil in a frying pan (enough oil that can deep fry the yam), when the oil is hot, take the yam and soak it in the beaten eggs and make sure it soaks in. Once soaked remove from the egg and roll it in the flour and dried pepper mixture (making sure the flour covers all the sides of the yam) then put inside the hot oil.
- Do this same process to all the pieces of the yam and after frying, arrange them on a paper towel to remove excess oil.
Voila! Your Yamarita is ready. You can eat it alone or you could dip in ketchup, corned beef sauce or any other sauce of your choice.