How to Cook African Yam Fries – And Turning Three
My best friend and I were standing at a Brixton market stall when he asked me how do you cook African yam? As I stood there running through a few options including yam fries, I noticed the stall holder looking at me in confusion.
Being rather curious I asked him what was wrong and folks, you should have heard the horror in his voice when he informed me ‘you CAN’T fry yams’. Ten minutes of trying to convince him did absolutely no good and he was still shaking his head as I left laden with 2 huge yams and 10 plantains.
There are a few different ways to cook African yam fries but I got rather excited by this version from the blog Eating Nigerian. It involves coating the yam chips in a batter that is flavoured by the addition of finely chopped red (bell) peppers. I had completely forgotten that I used to make similar batter to coat things in Sierra Leone.
So guess what I made that very same day, and the next day too? Oh and the entire week after that. Yeap, I was that much in foodie love.
These yam fries are best eaten hot and taste good dipped in some rich peanut butter gravy or a spicy scotch bonnet gravy. ‘Natin nor sweet pass dat‘, as we would say back in Sierra Leone. I do have a friend whose lunch tends to consist of yam fries stuffed into a mahoosive sandwich along with gravy and a token amount of either meat or fish.
I tried that once and it was sooooooooo filling that it pretty much did for both my lunch and supper that day. It was worth every single bite though.
A little word about African yam…………
And by yam, I really mean African yam (not sweet potato which seems to be called yam in America).
Instead I mean one of 2 main types of yams. The white yam (pictured above) is a lovely white colour and is a slightly sweet tuber, cylindrical in shape with the rough brown skin. Yellow yam has yellow flesh and although externally it looks very similar to the white yam, it’s skin normally has less is grooves. Both yams taste really, really good.
Whilst researching yam recipes, I was rather surprised to find out that Nigeria is the world largest producer of African yams. Something like 70% of the worlds production of yam, worth about US$ 5 billion, is from Nigeria. That fact really blew my mind. But fair enough since yams are a staple of both Nigerian and West African cuisine. In fact in yam producing area there is a popular saying that “yam is food and food is yam”.
Where to buy African yam.
If you live in England you can get them from places like Peckham and Dalston and Brixton markets. In the Brixton stall I visited, they had both Afican yams aka the white yam, and the yellow yam. Although I was tempted to get both of them, I just went for the white yam for this recipe.
For those living in other parts of the world, your best bet to find some would be to head over to your local ethnic stores and ethnic food markets and ask in there. You can also find powdered yam or yam porridge in the same places.
And oh how time flies. I have been sharing my culinary adventures with you for three whole years. And you guys are still here hanging out with me. It makes it all worth it. All the thinking, shopping, creating, testing, recreating, styling, photographing, editing, writing, hanging out on social media and this little corner here. So guys, thank you. Seriously a big big thank you.
A few blogging highlights:
- A dream come true is that my recipes will be appearing in the December 2015 issue of a printed food magazine. Yeap. Me, published. I will tell you more when the magazine hits the shelves.
- I have gone on some fantastic food press trips to discover culinary Tours as well as eating the best ever sushi in Paris and London with Sushishop.
- My sister J and I have rediscovered some of my grandmother’s Sierra Leonean recipes and I will be sharing these with you over the next year.
- My photography has continued to improve due to a whole load of practice and hanging out with some really amazing and inspiring food bloggers and hanging out on instagram (come say hello).
- I have discovered interesting combinations and flavours, a gazillion baked doughnuts recipes (watch this space), cheesy baked plantains and rose petal pesto.
- I have collaborated with some really awesome brands producing content on my blog, on their websites and for their ebooks.
- Folks, I am doing what I love and I will not change it for the world.
Here is to year four and beyond. And shall we please make a date for year five too?
Enough celebrating for now. Here is how to cook African yam fries one way. Please do try them and if you do make thm, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Enough celebrating for now. Here is how to cook African yam fries one way. Please do try them and if you do make thm, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading this African yam fries recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Get The African Yam Fries Recipe
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try How to Cook African Yam Fries - Sierra Leone Flavours! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
How to Cook African Yam Fries - Sierra Leone Flavours
Ingredients
- 1/2 medium tuber of yam , peeled, cut into fries and rinsed
- 2 tbsp plain flour
- 2 tbsp water
- 1 large egg
- 1/4 red bell pepper very finely diced
- Salt
- Oil for deep frying
Instructions
- Place yam fries in pot, cover with water and bring to the boil over high heat. Reduce heat and simmer until yam is cooked through. Make sure it is not too soft or it all goes mushy. Mine took about 10 mins of simmering.
- In a large bowl, mix flour and water together into a paste before adding in the egg, pepper and salt. Gently mix in the yam fries and coat them with the batter.
- Heat the oil on medium high heat until it is hot enough for deep frying and using a spoon, scoop one yam fry at a time along with some batter and drop into the oil. Don't put too many in the pot at the same time. Fry until golden, turn them over and repeat on the other side.
- Remove yam fries from the oil unto paper towel to drain the excess oil, store in a warm place and cook the rest of the fries.
- Serve warm with a chilli or peanut butter gravy.
Notes
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Happy third birthday! Love this recipe, I haven’t tried that kind of yam but will make it my mission to find them.
These look delicious and make me really want to step out of my food comfort zone. Yams are not something I have much experience with but I think my boys would even give them a try like this.
These look amazing! I will love to try these — and love the coating! Here in the US, they do confuse calling sweet potatoes yams sometimes. It’s very frustrating! I just read a recent article on the confusion! Also, happy anniversary on your blog — what a wonderful accomplishment, along with the other exciting things you’ve experienced!
Happy Blogiversary to you! The yam fries look wonderful. I am not sure I have seen African Yams here in the states but the recipe sounds delicious.
Happy blogging birthday!
I have eaten yam out occasionally but never cooked it at home, so good to know a way to use it!
Happy blogiversary! It’s always such a delight when I visit your blog and you’ve accomplished so much in 3 years. Very inspiring read about for someone who is newer to this business!
Oh how I love yam fries, it’s been a while …..now am seriously thinking of grabbing some yams from the African Market .
Congratulations on turning 3 – your blog, your photos, your recipes – they’re all absolutely perfect. Thanks for showcasing African food in such a delightful way.It’s so deserving. Cheers!!!!
Oh I do love the look of those! Huge congratulations on attaining your 3-year milestone and may you still be loving it as much when you’ve been doing it as long as I have 🙂
Hahahahaha. Here is hoping Jeanne.
I am always a bit scared to deep fry, but might have to be brave. These look amazing!
Thanks Helen. I wonder if I can bake them somehow.
It’s interesting what different vegetables the term ‘yam’ is applied to across the world. I’ve just done a bit of research and found what I grew up with in New Zealand is completely different again from what anyone else seems to call a yam. They are small knobbly tubers in pretty jeweled pink and apricot colours – and so delicious roasted. Going to have to pick the brains of my friends from Africa on whether we get anything here that could be used as a yam for frying?
Exactly yams are so confusing- One of the reasons I put up the picture so people would know what I mean. I would love to try all the different types of yam.
You fry yams?? I have always just boiled them and eaten with gravy. I will have to try this new version!! And happy blog anniversary 🙂
They taste so different when fried with this batter Zainab
Those yam fries look amazing! Congratulations on your recipes being published 🙂
I still can’t believe it.
Congratulations on being 3 Bintu, it’s a fab age for a blog:-) Love the sound of these Yam fries and along with plantains on my list of things to try! Not sure that I’ve seen a yam for sale but they do sell plantains in my local Morrisons so maybe I should check there!
Thanks you. Do let me know if you find some yam / plantains local to you.
DEAR DO YOU KNOW THAT IF YOU FRY YAM U ARE LOADING IT WITH FAT N LOOSING SOME GOOD VITAMINS N REDUCING NUTRITIONAL VALUES THATS Y THERE WAS HEAD SHAKING BY THE NATIVE ITS BEST HAD BAKED OR BOILED
We’ve never tried African yams and I always love trying new recipes. Can’t make to make this. Thank you for sharing.
😀
Happy 3 year anniversary! 🙂 Your blog’s come so far, it’s one of my favourites now, always love being inspired by your African recipes 🙂 These look amazing, the batter looks so good.
Awwwwwww, thanks Becca. I have a huge foodie blush from your comment.
Happy third birthday!
Recipe looks fab but I have to confess that I’ve never eaten a yam.
😀
Congratulations, Bintu on three years and to so much accomplished in such a short space of time. And I wish you could go and offer these fried yams to that stallholder. With one of those sauces. Make mine Scotch bonnet!
Yeah, I should go back to Brixton with a plate full of these for him right?
Happy blog anniversary 🙂
I love yams, but I have never had them as a chip before. I do have a little bit of a chip obsession.
So do I Danni hence the yam fries – thinking what else I can fry right now to feed said obsession.
Congratulations on the blog birthday Bintu. Loved to read your highlights and these look absolutely stunning. I think you need to deliver some to the stallholder!
Now that is a plan Sarah. :D.
Oh I love yams, but never very adventurous when it comes to cooking them. Totally loving this idea!
Here is hoping you try it Jemma.