NigerianYamarita
Yamarita: Lagos small-chops yam sticks in a peppery egg coat, fried crisp
Small-chops trays at Lagos weddings and naming ceremonies always carry a few golden batons of yamarita beside the puff-puff and samosas, and home cooks make it on Saturday mornings from the end of a tuber of white puna yam. The yam is boiled just tender, coated in seasoned flour and a beaten egg spiked with scotch bonnet and onion, then fried so the outside puffs into a thin, savoury crust over a fluffy, starchy centre. Serve it hot with a dip of fried pepper sauce or ketchup for children. Contains egg and wheat. The mistake to avoid is boiling the yam soft: overcooked sticks break in the batter and soak up oil, so stop when a knife slides in with a little resistance. Chef's tip: let the boiled sticks steam dry on a rack for five minutes before flouring; a dry surface is what makes the egg cling.
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
- 1 ½ lb white yam (puna)peeled and cut into 8 cm x 2 cm sticks
- 1 ½ tsp salt
- 2 ⅛ oz plain flour
- ½ tsp Nigerian curry powder
- 3 eggs
- ½ onionvery finely chopped
- ½ scotch bonnetseeded and minced (less for children)
- ½ stock cubecrumbled
- 3 ¼ cups vegetable oilfor frying
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Method
0/8 doneStep 1: Rinse the peeled yam sticks well; the raw sap can make your hands itch, so wear gloves if you are sensitive.
Step 2: Put 1 ½ lb white yam (puna) in a pan, cover with cold water, add 1 tsp of 1 tsp salt and bring to the boil. Simmer for 8–10 minutes, until a knife goes in with slight resistance. Drain.
10 minStep 3: Spread the sticks on a rack and let them steam dry for 5 minutes.
5 minStep 4: Mix 2 ⅛ oz plain flour with ½ tsp Nigerian curry powder and the rest of ½ tsp salt on a plate. In a bowl, beat 3 eggs with ½ onion, ½ scotch bonnet and ½ stock cube.
Step 5: Roll each yam stick in the flour and shake off the excess.
Step 6: Heat 3 ¼ cups vegetable oil in a deep pan to 350°F, or until a cube of bread browns in 40 seconds.
5 minStep 7: Dip the floured sticks in the egg a few at a time and lower them into the oil. Fry in batches for 3–4 minutes, turning, until the coat is puffed, crisp and deep golden. Don't crowd the pan or the oil cools and the batter goes greasy.
12 minStep 8: Drain on kitchen paper and serve hot.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yamarita take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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