It’s #foodfriday apparently! What a great reason to post a new recipe. After a long week, there’s nothing like some good ol’fashioned comfort food. Fried yam and stew. Nothing fancy. It’s a pretty quick and simple, no frills, dish to make. When you need an interim meal to keep an oga happy, this is it! Now where’s the maltina to wash it down?
*Update: Fried yam aka Dundun [for my Yoruba friends 🙂 ]
Nigerians love tomatoes and peppers. Can you blame us? What smashing colour they have!
So start off by frying the onions on medium heat.
Add in the tomato paste.
After you have blended the tomatoes, bell and chilli peppers, pour these into the hot pan with the onions and tomato paste.
Slice the yam into rounds and then cut each slice into chips. Try to make these equally sized so they cook evenly.
I prefer to use olive oil to fry, when I absolutely have to fry! Fry your chips and when done, place them in a colander lined with paper towels to drain the excess oil.
Dip chips in stew to your heart’s delight. Can anyone say mmmmm!?
1 medium red onion
4 equal slices of yam
4 red bell peppers
15 ripe tomatoes (roma or local tomatoes – what I have heard called Yoruba tomatoes)
2-4 chilli peppers (depends on your taste buds)
2 cooking cubes
Salt to taste
Olive (or your preferred) cooking oil for frying
- Dice the onion and fry in 3 table spoons of olive oil, on medium heat, until they become translucent
- Blend the tomatoes and peppers together and pour into the sauteed onions
- Crumble and add in 2 cooking stock cubes, and salt to taste
- ‘Fry’ the tomato sauce in the oil until it reduces in the pan
- Slice the yam into equal rounds and then cut into chips. Wash and drain in a colander
- Fry the yam chips on high heat until golden brown. Remove from the heat and place in a colander lined with paper towels to drain the oil
- Plate the chips and accompanying stew and dip to your belle don full!