Nigerian Roasted Yam (Ìṣu Sisun)
Photo: daSupremo, CC BY-SA 4.0
Roasted yam, called ìṣu sisun in Yoruba, is a Nigerian street snack made with almost nothing but the tuber itself. The overnight soak in water is the one step that sets it apart from simply putting yam on a fire. The pieces are roasted until deeply browned on every side, much as corn is roasted at the roadside. Eat it the usual way, with groundnuts or boli, roasted plantain.
Instructions
Cut the yam into pieces of a size that is easy to handle and eat, then peel each piece.
Put the peeled yam in a bowl of water and leave it to soak overnight.
Rinse the soaked yam under fresh water to wash off any surface starch.
Roast the yam, turning it so that every side is deeply roasted. It is ready when all the surfaces are well browned and roasted.
Serve the roasted yam with groundnuts or roasted plantain (boli), with ground pepper alongside.
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