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.