Yamarita (Nigerian Fried Yam)
Yamarita is a Nigerian dish of yam pieces coated in a seasoned egg batter and fried until golden. The yam is boiled first, so the inside turns tender and soft while the coating crisps in the oil. The batter carries thyme, curry powder, pepper, and crumbled seasoning cubes, which gives plain yam far more savor than frying alone would. Serve the pieces hot, straight from the pot.
Instructions
Rinse the peeled yam rectangles in water to wash off surface starch.
Bring a pot of water to a boil, add the yam, and boil for a few minutes until the pieces are tender. Drain them well.
In a bowl, mix the eggs with the pepper, salt, and seasoning cubes. In a second bowl, combine the flour, thyme, and curry powder, then stir this into the eggs. Add a little water as needed until the batter is thin.
Heat vegetable oil in a deep pot to about 350 to 375°F.
Dip each yam piece in the batter and lower it into the hot oil. Fry until golden brown on all sides.
Lift the yamarita out with a slotted spoon and let the excess oil drain off. Serve hot.
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