Yamarita (Egg-Coated Fried Yam) with Pepper Sauce

Ingredients

• 800 g white yam, peeled and cubed
• 3 eggs
• 3 tbsp cornflour
• 300 ml sunflower oil, for frying
• 3 ripe tomatoes
• 1 onion
• 1 red pepper
• 1 scotch bonnet chilli

Method

1. 1

   Cut the yam into chunky chips about 1.5cm thick. Boil in salted water for 8-10 minutes until just tender but holding their shape, then drain and steam dry for 5 minutes.

2. 2

   For the pepper sauce, blend the tomatoes, red pepper, half the onion and the scotch bonnet. Fry the remaining onion, chopped, in 2 tbsp of the oil for 3 minutes, add the blend and simmer for 10 minutes until thick. Season. Keep the sauce on the side so children can have the yamarita plain.

3. 3

   Beat the eggs with a pinch of salt in a shallow bowl and put the cornflour on a plate.

4. 4

   Heat the remaining oil in a large frying pan (about 1cm deep) over a medium-high heat. Dust the yam chips in cornflour, dip in the egg and fry in batches for 2-3 minutes each side until golden and the egg coating is fully cooked.

5. 5

   Drain on kitchen paper and serve hot with the pepper sauce for dipping.