Written by Lydia on May 28, 2020





YUMMY YAMARITA
Delicacies . Delicacies . Home
NIGERIA IS A BLESSED COUNTRY, ESPECIALLY WHEN IT COMES TO GOOD FOOD AND MOUTH WATERING DELICACIES.
ONE OF SUCH DELICACY IS YAMARITA
YAMARITA CAN PASS FOR A CRUNCHY SNACK OR A DELICIOUS MEAL.
THIS DELICACY IS MADE FROM A MIXTURE OF FLOUR ROLLED IN EGGS AND FRIED IN DEEP VEGETABLE OIL.
I GOT TIRED OF EATING YAM AND EGG SAUCE AND DECIDED TO CONVERT MY SUMPTUOUS BOILED YAMS TO YAMARITA. THE RESULT WAS YUMMY.
TO GET A REALLY YUMMY DELICACY, I MIXED THE EGGS WITH SOME FRESH PEPPER AND OTHER VEGGIES.
I DECIDED TO MAKE MINE AN EGG SAUCE WITH CARROTS, CABBAGE, GREEN, RED AND YELLOW BELL PEPPERS TO ACCOMPANY THE YAMARITA.
LETS VISIT THE KITCHEN.
RECIPE FOR 6 SERVINGS
- 1 LARGE TUBER OF YAM PEELED AND SLICED INTO SQUARE]
- 2 EGGS [WHISKED]
- 1 SMALL CUP OF FLOUR
- SALT AND SEASONING TO TASTE
- 1 TEASPOON BLACK PEPPER
- 1 TEASPOON CURRY
- 1 TEASPOON THYME
- 1 LARGE RED BELL PEPPER [SLICED]
- 1 LARGE GREEN BELL PEPPER [SLICED]
- 1 LARGE ORANGE BELL PEPPER [SLICED]
- 1 SMALL LETTUCE [SLICED]
- VEGETABLE OIL FOR FRYING
METHOD

- POUR SOME WATER INTO A POT AND BOIL THE WATER UNTIL WELL HEATED.
- WASH THE SLICED YAMS AND ADD THEM TO THE POT.
- ADD SOME SALT TO TASTE AND BOIL THE YAM FOR 10 MINUTES OR UNTIL WELL COOKED BUT FIRM.
- THE YAM MUST NOT BE TOO SOFT OR TENDER SO THAT THE FRYING CAN BE CRISPY.
- DRAIN THE WATER FROM THE YAM AND SET ASIDE
- GET ANOTHER BOWL, BREAK THE EGGS INTO THE BOWL AND SEASON WITH SOME SALT, SEASONINGS, PEPPERS AND ONIONS.
- WHISK PROPERLY AND SET ASIDE.
- IN A SEPARATE BOWL, POUR SOME FLOUR AND MIX SOME CURRY POWDER, THYME AND SALT AS WELL AS SEASONING TO TASTE.
- MIX THOROUGHLY TOGETHER AND GET READY TO FRY.
- GET A FRYING PAN, HEAT SOME OIL TO FRY THE YAM AND ONCE THE OIL IS HOT AND READY FOR FRYING, DIP THE SQUARED YAMS INTO THE EGG MIXTURE.
- ONCE THEY ARE WELL COATED, ROLL THEM INTO THE FLOUR.
- REPEAT BY DIPPING THE YAMS INTO THE EGG MIXTURE A SECOND TIME, THEN ROLL IN FLOUR AGAIN BEFORE PUTTING INTO THE OIL.
- FRY UNTIL ALL SIDES ARE GOLDEN BROWN AND CRISPY.
- REPEAT THESE STEPS UNTIL ALL THE YAMS ARE WELL FRIED.
- REMOVE FROM HEAT AND SERVE WARM.


YAMARITA EGG SAUCE
THE SAUCE FOR THIS YAMARITA IS A COMBINATION OF EGGS, FRESH RED SLICED PEPPERS, RED BELL ORANGE BELL AND GREEN BELL PEPPERS AMOGST OTHERS. LET’S GO.
- 6 EGGS [WHISKED]
- SALT AND SEASONING TO TASTE
- 1/2 TEASPOON CURRY
- 1 SIZEABLE ONION [SLICED]
- 1/2 TEASPOON THYME
- 6 FRESH TOMATOES [SLICED]
- 1 LARGE RED BELL PEPPER [SLICED]
- 1 LARGE GREEN BELL PEPPER [SLICED]
- 1 LARGE ORANGE BELL PEPPER [SLICED]
- 1 SMALL LETTUCE [SLICED]
- 4 FRESH RED ATARODO PEPPERS [SLICED OR CRUSHED]
- 2 COOKING SPOONS VEGETABLE OIL FOR FRYING
METHOD
- GET A SAUCEPAN, POUR IN THE VEGETABLE OIL AND HEAT FOR LESS THAN 40 SECONDS.
- ADD THE ONIONS, THE TOMATOES, PEPPERS, SALT AND SEASONINGS TO TASTE.
- ADD THE CURRY AND THYME AS WELL AS OTHER SPICES OF YOUR CHOICE.
- STIR AND SIMMER FOR FEW MINUTES.
- ADD THE WHISKED EGGS AND STIR VIGOROUSLY AT ONCE AND LET THE VEGGIES LITTER THE PAN.
- ONCE THE EGGS ARE SET, REMOVE FROM HEAT AND SERVE ATOP THE YAMARITA.

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