“Yamarita is a dish made from boiled yam dipped in whisked egg, then fried till golden brown. I often make Yamarita when I have leftover boiled yam from the previous day’s meal. Yamarita is often served with any hot dipping sauce or stew. Most fast food joints in Nigeria serve hot Yamaritas daily.” – Dobby, Dobby’s Signature
Serve with Peppered Stew, Egg Sauce or any type of stew depending on your taste.
- 1/2 of a medium Yam tuber about 1½ - 2 pounds
- 1 teaspoon salt
- 2 eggs room temperature
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground chili pepper
- 1 cup vegetable oil for frying
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Slice yam into 2-inch thick pieces and remove skin.
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Cut yam into thick lengthwise strips, rinse to remove any dirt and place in a medium-sized pot. Add salt and just enough water to cover the yam in the pot.
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Cook for about 15 minutes or until yam is soft but not falling apart. Drain the water and set aside to cool while you prepare the eggs.
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Break the eggs into a small bowl, add a pinch of salt, whisk and set aside. Sift the flour into another small bowl, add pepper and a pinch of salt; mix and set aside.
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Heat the oil in a frying pan on medium heat.
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Dip a slice of yam in the flour and roll to coat the sides, then dip in egg wash, making sure to coat well; transfer yam slice to the hot oil and let fry until golden brown.
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Once fried, remove from the pan and drain on paper towels. Repeat direction until all the yam slices have been fried.
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Serve with Peppered Stew, Egg Sauce or any type of stew depending on your taste.