How to make Yamarita – Dun Dun Oniyeri
Yams are a staple source of carbohydrates for Nigerians, nutritious and come in many varieties. Yams are so versatile! They can be cooked in different ways; boiled, roasted, dip fried, baked, pounded, added to soups, etc. you can make Yamarita by recycling leftover boiled yam from the previous days meal or it can be freshly made.
The name just sounds fancy, there’s really nothing to it. Yamarita is basically boiled yam dipped in whisked egg and then fried till golden brown. Yes! It’s that simple.
•1/2 medium sized Yam tuber (skin peeled)
•1/2 cup flour
•1/2 tsp ground chili pepper
•Salt to taste
•1 cup vegetable oil for frying
1. Cut the yam into thick long strips and rinse with clean water to get rid of dirt.
2. Place in a medium sized pot. Add the salt and just enough water to cover the yam in the pot. Cook the yam for about 20 minutes till soft. Drain the water from the yam and set aside to cool
3. Break the eggs into a small bowl, add a pinch of salt, whisk and set aside.
4. Sift the flour into another small bowl, add the pepper and a pinch of salt, mix and set aside.
5. Dip a slice of yam in the flour and coat all the sides by rolling the yam in the flour.
6. Transfer the flour coated yam into the egg and coat every side. After coating with egg, transfer the coated yam to the frying pan with heated oil and leave to fry till golden brown over medium heat.
7. Once fried, remove yam from the pan and Leave to drain. Transfer to a plate and serve with Peppered stew, egg sauce or any type of stew depending on your taste.