Yams, also simply yams or yam are a superfood from the yam (Dioscoreaceae).
This amazing plant, native to tropical Africa, is used both as food and medicine. It is also known as the "women's plant" due to its beneficial properties in relieving menopausal symptoms and premenstrual syndrome (PMS).
Yams are versatile in the kitchen. Because they have a slightly sweet, potato-like texture, they can be prepared and cooked just like potatoes. They can be made into yam ragout, mashed yam (fufu), or, as in this recipe, yam fries.
These root tubers can vary slightly in size, shape, and color, depending on the variety. However, they all have one thing in common: they are poisonous when raw and must be cooked first. The rough skin must first be generously removed. Then the yams are cut into larger pieces.
When washing them, I make sure that the starch, which sometimes feels slightly slippery, is completely gone. Only then do I pat them dry and cut them into fries. The rest is almost automatic.
Another option is to briefly marinate the yams, cut into fries, with salt, pepper, paprika, and/or garlic, then steam them, and only then deep-fry them. Both versions are delicious in their own right. Just try them and see which one you like best. For both, the end result is: into the frying oil, until golden brown, done and delicious!
Yam fries
Ingredients
- 1 kg yams
- 500 ml frying oil
- Salt & pepper (optional)
Instructions
- Peel the yams, wash them thoroughly and cut them into small sticks
- Heat frying oil in a pan and fry the yam sticks in it over medium heat until golden brown
- Then remove the cooked yam fries from the oil and let them drain on a kitchen paper towel
- Sprinkle with salt and pepper (optional) and serve hot
