Hello Tribe, bear with me for now with the infrequent posting, i’m trying to get a hang of organising all the different sections of my life, so one doesn’t suffer while the other flourishes. Yajichurri numbers are on the up and up and each week, it has landed in more locations, more than my wildest dreams, but this week, I have decided to re-awaken the blog again, so i feel less guilty about abandoning the platform that has given me so much. I will always be a food blogger, even if i go away for months on end, rest assured, i will be back to share new and exciting recipes and today, I have something new to share, a different spin on yam and plantain pottage and a meatless spin on Giz Dodo.
It is not pottage because no boiling or water or stock is involved. Think of peppered chicken or peppered beef, but this time, with fried yam. If you were raised in Nigeria, chances are you would have had your fill of the local street food, fried yam and fried plantain with a rich red tomato stew that the always never gave you enough of. Now, think back to all the time you wish you could dip your fried yam chunks and dodo into like a vat of that rich delicious tomato stew and your be happy for a few minutes while you savoured the taste. Weeeeeeeell, you can with this recipe, and especially as i am going to be revealing the secret behind why your home fried yam doesn’t taste as good as the road side fried yam.
Introducing peppered yam and dodo – meatless monday’s style. Let’s cook
- vegetable oil
- left over stew or fried tomato sauces
- seasoning cubes
- chopped mixed veg
- The quantity of yam you need for this depends on the number of people you intend to feed. Be aiming to use at least a 60-40 ratio of the yam to the plantain. Peel the tuber of yam and quarter into cubes. sprinkle on seasoning cubes instead of salt. That's the road side frying tip i mentioned earlier in the post. Believe me, it is why theirs tastes so much better than yours. Also don't forget to add a little water to the oil before frying. Here comes the caveat, sorry, I am going to have to type this in caps. ADD THE SEASONED RAW YAM AND A LITTLE WATER TO THE OIL AT ONCE. Do not split it, otherwise you will be adding water to hot oil which is dangerous. Again, ADD BOTH THE YAM AND A LITTLE WATER TO THE OIL AT ONCE. When you do this, the hot oil will just sizzle a little and continue frying, saving you from injury
- Fry the yam cubes until golden brown. What the water does is that it allows the yam to boil first, and with continuos frying, all the water will evaporate, leaving just the oil which will crisp the yam up, ensuring that you get golden crunchiness on the outside and soft fluffiness on the inside just like road side fried yam
- See how mine turned out. Toda ya!!!! ha ha
- Chop the plantain into cubes and also fry until golden
- In a wok or a large frying pan, add your leftover stew or fried pepper sauce and let it heat up slowly.
- Add the fried yam to the tomato sauce and lower the heat a little to allow the crunchy fried yam to soak up some of the sauce, just as you would for the gizzards when making Giz-dodo. Use a fork to test a few pieces of yam to be sure that it is slightly softer than when it was freshly fried
- Then add the fried plantain to the pan and stir. Dodo is softer and more absorbent than yam, so you need to have your chopped vegetables ready before adding the plantains so as not to overcook the fried plantains, turning them to mush
- Add the chopped veg and stir. I like to ensure that the vegetables also retain some of their crunch, adding to the overall experience of this dish
- Serve and enjoy