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Igname Frit avec Sauce Tomate Poivrée
Crispy fried yam pieces served with a vibrant and spicy tomato-pepper sauce, a popular street food and appetizer.
🧂 Ingredienser
- 1 kg Yam(peeled and cut into 1-inch cubes)
- 400 g Tomatoes(fresh, chopped)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 or to taste Scotch bonnet pepper(seeded and finely chopped)
- 500 ml Vegetable oil(for frying)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(ground)
- 1 tbsp Crayfish powder(optional, for extra flavor)
👨🍳 Fremgangsmåte
- 1
Heat vegetable oil in a deep pan or pot over medium-high heat. Ensure there's enough oil to submerge the yam pieces.
💡 Profesjonelle tips: The oil should be hot enough for the yam to sizzle immediately upon contact. - 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.
💡 Profesjonelle tips: Use a slotted spoon to remove the fried yam and drain on paper towels. - 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
Add minced garlic and chopped scotch bonnet pepper to the saucepan. Cook for 1 minute until fragrant.
- 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.
💡 Profesjonelle tips: You can mash the tomatoes with a fork as they cook to help them break down faster. - 6
Taste the sauce and adjust seasoning as needed. The sauce should be flavorful and slightly spicy.
💡 Profesjonelle tips: The sauce can be served chunky or blended for a smoother consistency. - 7
Serve the hot, crispy fried yam pieces with the spicy tomato-pepper sauce on the side for dipping.
💡 Profesjonelle tips: This dish is best enjoyed immediately while the yam is still crisp.
💡 Profesjonelle tips
- ✓Ensure the yam is dry before frying to prevent oil splattering.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
- ✓Crayfish powder adds a distinct umami flavor common in West African cuisine.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a tablespoon of tomato paste to the sauce for a deeper color and flavor.
- Serve with a side of grilled fish or chicken.