Recipeadia: Peppered yam and dodo
Recipeadia: Peppered yam and dodo
Hello guys, welcome to this week’s edition of our Recipeadia series, where we get to bring you exciting, delicious and easy to make recipes. Today on Recipeadia, our recipe-Recipeadia: Peppered yam and dodo, is featured from dooneyskitchen.com. It is a refreshingly new and easy to enjoy yam and plantain as a combo! And since we are still in the Ramadan season, today’s recipe is an option that will especially help Muslims branch out from the regular rice, beans and yam recipes that most people have for Iftar.
INGREDIENTS
- Yam
- Plantain
- Vegetable oil
- Left over stew or fried tomato sauces
- Salt
- Seasoning cubes
- Chopped mixed veg
Preparation
- The quantity of yam you need for this depends on the number of people you intend to feed. Be aiming to use at least a 60-40 ratio of the yam to the plantain. Peel the tuber of yam and quarter into cubes. Sprinkle on seasoning cubes instead of salt. That’s the road side frying tip i mentioned earlier in the post. Believe me, it is why theirs tastes so much better than yours. Also don’t forget to add a little water to the oil before frying. Here comes the caveat, sorry, I am going to have to type this in caps. ADD THE SEASONED RAW YAM AND A LITTLE WATER TO THE OIL AT ONCE. Do not split it, otherwise you will be adding water to hot oil which is dangerous. Again, ADD BOTH THE YAM AND A LITTLE WATER TO THE OIL AT ONCE. When you do this, the hot oil will just sizzle a little and continue frying, saving you from injury
- Fry the yam cubes until golden brown. What the water does is that it allows the yam to boil first, and with continuous frying, all the water will evaporate, leaving just the oil which will crisp the yam up, ensuring that you get golden crunchiness on the outside and soft fluffiness on the inside just like road side fried yam
- Chop the plantain into cubes and also fry until golden
- In a wok or a large frying pan, add your leftover stew or fried pepper sauce and let it heat up slowly.
- Add the fried yam to the tomato sauce and lower the heat a little to allow the crunchy fried yam to soak up some of the sauce, just as you would for the gizzards when making Giz-dodo. Use a fork to test a few pieces of yam to be sure that it is slightly softer than when it was freshly fried
