Fried African White Yams
Fried African White Yams, or "Fried Yam" as it's commonly known, is a beloved and simple dish across many West African countries, particularly Nigeria. It features chunks of white yam, a starchy tuber, deep-fried until golden brown and crispy on the outside, yet soft and fluffy on the inside. Often served as a snack, breakfast item, or a side dish with a savory stew or sauce, it's a delicious and comforting staple.
Equipment
- Large bow
Ingredients
- 1 Large African white yam Ensure you get true African white yam, not sweet potatoes or other yam varieties, for the authentic taste and texture.
- 4-6 cups Vegetable oil Use a neutral-flavored oil like canola, sunflower, or peanut oil.
- 1 teaspoon Salt
Instructions
Prepare the Yam
- Carefully peel the tough outer skin of 1 large African white yam using a sharp knife. Be cautious as yam can be slippery.1 Large African white yam
- Once peeled, wash the yam thoroughly under cold running water to remove any dirt or residue.
- Place the washed yam on a cutting board and cut it into thick, bite-sized pieces or desired shapes (e.g., rounds, sticks, or cubes). Aim for pieces about 1/2 to 3/4 inch (1.5-2 cm) thick, as this ensures even cooking.
- In a large bowl, toss the cut yam pieces with 1 teaspoon of salt (or to taste), ensuring all pieces are lightly coated. This seasons the yam from the inside.1 teaspoon Salt
Heat the Oil
- Pour 4-6 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Ensure the oil is deep enough to submerge the yam pieces, but do not fill the pot more than halfway to prevent overflow when adding the yam.4-6 cups Vegetable oil
- Heat the oil over medium-high heat until it reaches approximately 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a small piece of yam into it; it should sizzle immediately and vigorously.
Fry the Yams
- Carefully add the seasoned yam pieces to the hot oil in batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy yam. Fry in 2-3 batches if necessary.
- Fry the yam for about 8-12 minutes per batch, turning occasionally with a slotted spoon or spider strainer, until they are golden brown and crispy on all sides.
- The yam should be tender when pierced with a fork.
Drain and Serve
- Once golden and cooked through, remove the fried yam pieces from the oil using a slotted spoon or spider strainer.
- Transfer the fried yam to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining yam pieces.
- Serve the Fried African White Yams immediately while hot. They are delicious on their own, or traditionally served with a spicy pepper sauce, stew, or a side of fried eggs.
Notes
- Yam Type: Always use white yam for this recipe. Yellow yam or sweet potatoes will yield a different texture and flavor.
- Salting: Salting the yam before frying helps to season it evenly. You can also sprinkle a little more salt after frying if desired.
- Serving Suggestions: Fried yam is incredibly versatile. Enjoy it with Ata Dindin (fried pepper sauce), stew, scrambled eggs, or even just a sprinkle of cayenne pepper.
- Crispiness: For extra crispy yam, ensure your oil is hot enough and don't overcrowd the pan.
- Storage: Best enjoyed fresh. Leftovers can be reheated in an oven or air fryer for best results, as microwaving can make them soggy.
Nutrition
Calories: 450kcal
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