Yamarita is one of my all-time favorite meals particularly because it takes boring away from the usual ways we like to consume our yam. You can enjoy Yamarita with egg sauce, peppered stew or any other type of sauce you would like depending on your preferences. Want to learn how to prepare Yamarita? Let’s take a look at the recipe together.
Prep Time: 20 mins.
Cook Time: 35 mins.
Total Time: 55 mins.
Servings: 3 People
- Two eggs (ensure it is at room temperature)
- ½ cup all-purpose flour
- One cup vegetable oil (frying purpose)
- One teaspoon of salt
- ½ of a medium Yam tuber
- ½ teaspoon ground chili pepper
- ½ a cup of milk
- Prepare yam by slicing it into 2-inch-thick sections after peeling.
- Wash the yams to get rid of any dirt, then cut them into wide strips lengthwise and put them in a pot that’s about as deep as it is wide.
- Put the yam in a pot with a pinch of salt and sufficient water to cover it.
- If you want your yams tender but not mushy, cook them for around 15 minutes.
- Remove from heat, discard water, and let cool while you get the eggs ready.
- Separate the eggs into a smaller bowl and mix in the salt before adding the milk.
- Next, sift the flour into a separate basin and season it with salt, pepper, and a pinch of salt.
- Using medium heat, warm the oil in a frying pan.
- Begin by coating a yam slice in flour, then roll it in the egg wash to fully coat it, and finally repeat the process over again till fully covered with flour and the egg mix.
- When the oil is hot, add the yam slices and cook them until they are golden brown.
- Put on paper towels to drain after frying. To finish frying all the yam slices, simply repeat the previous step.
- Serve with pepper stew, egg sauce, or your preferred stew.
Yam and Shrimp Fritters (Ojojo)
Yam and shrimp fritters also known as Ojojo is a delicacy like no other. If you are looking for something different and special, this is one delicacy to try out. Here is the special recipe.
Prep Time: 10 mins.
Cook Time: 15 mins.
Total Time: 25 mins.
Servings: 3 People
- Two yellow chilies
- ½ of a small onion
- Salt to taste
- vegetable oil for frying
- ½ lb of fresh shrimp
- ¼ tsp dry pepper
- One medium water yam
- A little bowl of warm water
- Use a knife to remove the skin from your water yam, and then dip the inner white flesh in water.
- Prepare the yams by washing them and grating them on the finer setting of a grater. Use a blender to achieve a smooth consistency.
- Add some dry pepper and salt to your preference. Remove air from the mixture by whipping it. Put in the shrimp, and stir them in with a spoon or whisk.
- Fry small to medium hunks of yam puree by dropping tablespoons or using a cookie scoop to measure out portions into the hot oil, which should be heated to about 350 degrees.
- Put the scoop in the hot water for a moment before dipping it into the oil to transfer the yam. By doing so, the batter may more readily be dropped into the hot oil.
- Serve with tomato sauce after frying.