YUMMY YAMARITA

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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