Food: Nigerian Food with a Twist! Yam Chips!

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.

Ingredients

• 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:

1. Cut as much yam as you want at 1-2 inches thick [with the skin on] – you want to have your yam in circles.**
2. Using a small sharp knife cut the skin off each individual slice (think orange peel)
3. Once complete rinse the yam well
4. 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]
5. 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.
6. 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:

1. Heat up deep fryer with oil of choice on a high heat.
2. Ensure that your boiled yam has cooled completely or has been in the fridge the day before. The cooler the crunchier!
3. 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.
4. 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].
5. 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.
6. 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

1. 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”].
2. Whilst frying your salmon use a fork to flake it out.
3. Once cooked, add spinach and toss with the salmon till the spinach shrinks and plate.
4. 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,

Signed @OlayideM.

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