Cookery Corner: Yamarita and Pepper SauceDOD Media
Welcome to Cookery Corner. The weekend is here again and we know weekends are usually the days we want to show our cookery prowess as women. So we’ve brought to you something simple yet tantalizing that you can try on and wow the taste buds of your family and friends. Enjoy!
- 2-3 Eggs
- Half cup of flour
- Dried pepper (optional)
- Seasoning cube
- Red bell pepper (Tatashe)
- Scotch Bonnet (Ata Rodo)
- Crayfish (optional)
Method on how to prepare Yamarita
- Cut the yam in rectangular shapes or into the shapes you desire, wash and boil with salt and water. The water should not be too much so that the yam would not be too soft and break into pieces.
- Beat the eggs in a separate bowl, add salt and seasoning to your desired taste and set aside.
- Mix the flour with dried pepper. You can add some seasoning spices as well and set aside.
- Check your yam by putting your fork in the yam, if it goes through then it’s soft enough, remove from the fire, drain the water and keep.
- Heat up some oil in a frying pan (enough oil that can deep fry the yam), when the oil is hot, take the yam and soak it in the beaten eggs and make sure it soaks in. Once soaked remove from the egg and roll it in the flour and dried pepper mixture (making sure the flour covers all the sides of the yam) then put inside the hot oil.
- Do this same process to all the pieces of the yam and after frying, arrange them on a paper towel to remove excess oil.
Method – Pepper Sauce
- Blend the pepper and onions (don’t blend it smoothly) then boil the blended pepper so that the water can dry out.
- Heat up a little oil and fry the spices (crushed ginger, thyme, diced onions), then add the blended pepper. Season to your desired taste.
Yamarita and Pepper Sauce is ready! You can decide to serve with grilled fish or chicken or enjoy it with the pepper alone.