👨‍🍳 作り方

1. 1

   Heat vegetable oil in a deep pan or pot over medium-high heat. Ensure there's enough oil to submerge the yam pieces.

   💡 プロのコツ: The oil should be hot enough for the yam to sizzle immediately upon contact.
2. 2

   Carefully add the yam cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides.

   💡 プロのコツ: Use a slotted spoon to remove the fried yam and drain on paper towels.
3. 3

   While the yam is frying, prepare the sauce. In a separate saucepan, sauté chopped onion in 1-2 tablespoons of the frying oil (or fresh oil) until softened.

4. 4

   Add minced garlic and chopped scotch bonnet pepper to the saucepan. Cook for 1 minute until fragrant.

5. 5

   Stir in the chopped tomatoes, salt, black pepper, and crayfish powder (if using). Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

   💡 プロのコツ: You can mash the tomatoes with a fork as they cook to help them break down faster.
6. 6

   Taste the sauce and adjust seasoning as needed. The sauce should be flavorful and slightly spicy.

   💡 プロのコツ: The sauce can be served chunky or blended for a smoother consistency.
7. 7

   Serve the hot, crispy fried yam pieces with the spicy tomato-pepper sauce on the side for dipping.

   💡 プロのコツ: This dish is best enjoyed immediately while the yam is still crisp.