Description
Yamarita is a delicious West African dish made with crispy fried yam slices layered with a flavorful egg and vegetable sauce. It’s a simple yet satisfying meal that combines the softness of yam with a savory, slightly spicy egg mixture—perfect for breakfast, lunch, or dinner.
Ingredients
-
- Yam - Firm white yam, sliced evenly so it holds its shape when boiled and fried.
- Eggs - Helps the coating stick to the yam and bind everything together.
- Butter - Adds a rich, slightly creamy flavor to the batter.
- All-purpose flour - Gives the batter structure for a light crust.
- Corn flour - Helps create an extra crispy, golden coating.
- Sugar - Adds a subtle sweetness that balances the savory flavors.
- Salt - Seasons both the yam (during boiling) and the batter.
- Dry pepper (optional) - Adds a mild heat for extra flavor.
- Breadcrumbs - Final coating that gives Yamarita its crunchy texture.
Instructions
Step 1: Slice yam into thick round pieces.
Step 2: Peel off the skin completely from each piece.
Step 3: Repeat peeling for all yam and set aside.
Step 4: Cut peeled yam into thick rectangular strips.
Step 5: Wash yam in water to remove excess starch.
Step 6: Place yam in a pot, add water and salt.
Step 7: Add butter and boil until tender but still firm.
Step 8: Prepare coating by mixing flour, corn flour, breadcrumbs, and sugar.
Step 9: In another bowl, whisk eggs with dry pepper (optional).
Step 10: Set up coating station with both mixtures side by side.
Step 11: Dip yam into flour mix, then egg, then back into flour mix.
Step 12: Repeat coating process for all yam pieces.
Step 13: Heat oil on medium heat.
Step 14: Fry yam in batches until golden and crispy, turning evenly.
Step 15: Remove, drain excess oil, and serve hot.
Notes
- Use firm yam
- Do not over boil
- Always use boiling water