I like and enjoy cooking and I find myself making all sorts, influenced by parents and the Food Network.
On occasions I may take a picture of what it is I’ve made because it tastes that good! *cheeky grin*
So here it goes – my first food blog post! Yay me!
*Please note that I haven’t taken any pictures of the prep stuff, because I don’t always cook with the intention of posting it on here.
- 2 to 3 medium slices of boiled Yam – sliced like “chips” [fries]
- Salmon Trimmings
- Handful of washed baby spinach
- Washed diced or sliced Sweet peppers [1/2 of green, 1/2 of yellow and 1/2 of red]
- Vegetable/Sunflower/Olive oil – 2/3 of a deep pan for a deep fry [deep fryer suitable]
- Seasoning: Sea Salt, Dried mixed herbs
- Optional: dried chilli/scotch bonnet powder, onions and ketchup
- Beverage of choice [mine is usually juice or redbush tea with almond milk]
Preparing the Yam
For this dish I prefer to use boiled yam from the day before [or freshly boiled yam that has cooled for a while].
To Boil Yam:
- Cut as much yam as you want at 1-2 inches thick [with the skin on] – you want to have your yam in circles.**
- Using a small sharp knife cut the skin off each individual slice (think orange peel)
- Once complete rinse the yam well
- Place in a pot – add cold water to cover just above the yam slices in the pot and add salt to taste [to make your yam taste “sweet” slice some onions and add to the pot to boil with the yam]
- Boil until soft for approx. 20mins – you’ll know if your yam is ready if you’re able to pierce a fork in the centre of your largest piece and you can remove it with ease.
- Drain the water completely. At this point boiled yam is served hot with a tomato based sauce or fried egg. [I had yam and egg nearly every morning in Nigeria last December and it kept me going for most of the day – food for champions mate!]
** Please take care when handling yam skin/peel, avoid it getting on your body other than your hands, the sand/soil on the skin will cause you to itch – I know what I’m talking about – experience is talking! Make sure you clean your surfaces very well prior and post handling yam and WASH YOUR HANDS VERY WELL!
To Fry Yam:
- Heat up deep fryer with oil of choice on a high heat.
- Ensure that your boiled yam has cooled completely or has been in the fridge the day before. The cooler the crunchier!
- Slice your yam horizontally to your desired thickness – I like mine quite thin, traditionally fried Yam is prepared thicker than the “Fat Chips” you get from the local chippy.
- Once satisfied with the thickness and qauntity add the sliced yam to the fryer [depending on your fryer size and how much yam has been sliced you may add all the yam at once or may have to add a handful at a time. Use your own discretion, but note that too much yam in the fryer means longer cooking time. PLEASE TAKE CARE HERE, YOU’RE DEALING WITH HOT OIL! – At this point I usually turn down the heat to about medium].
- You’ll know that your yam is ready when it’s golden brown on both side approx. 4-6mins – [you may need to assist with this process and turn the yam over with a fork if needed] – remove from the fryer and place on grease proof paper or a plate laid with a paper towel.
- At this moment I prefer to sprinkle the dried herbs over the yam [sometimes I also sprinkle less than half a teaspoon of brown sugar over the top – but shhhh don’t tell my mum].
And like that you have fried yam! I always have it with ketchup [but that’s optional].
The Side: Flaked Salmon, Baby Spinach and Sweet Peppers
- Season with dried chilli/scotch bonnet powder and dry fry [no oil] your salmon trimmings till it’s cooked – [Salmon trimmings are usually oily hence why I “dry fry”].
- Whilst frying your salmon use a fork to flake it out.
- Once cooked, add spinach and toss with the salmon till the spinach shrinks and plate.
- Using the same pan, heat up diced peppers [and onions – optional] for 3 minutes and serve on the side with salmon & spinach.
Add your Yam Chips to the dish with a little ketchup on the side and serve with a beverage of choice.
Where to buy:
Yam can be bought from any outdoor market that caters to a large Afro-Carribean community.
I buy Salmon Trimmings from Sainsbury’s also check your local Fish Mongers.
Food like this is simple, filling and hearty! If you want to see more posts like this leave a comment below!
Thanks for reading,