Fried Yam with Pepper Sauce (Dundun)
Crispy fried yam with pepper sauce is a delicious savory dish that can be served as a starter or side. With a few simple ingredients you’ll be serving this delicious dish in no time!
Servings: 6 people
Calories: 598kcal
Ingredients
- 1 punya yam
- 4-5 fresh tomatoes 1 can of plum tomatoes
- 2 onions
- ½ tablespoon fresh ginger optional
- 2 scotch bonnet
- 3 red bell peppers
- 1 Knorr chicken seasoning cube
- Salt to taste
- 1-2 teaspoon of thyme
- 1-2 tablespoon of dried ground cray fish
- 3 plantains
- Palm oil to cook pepper sauce
- Vegetable oil to fry yam and plantain
Instructions
How to Make Fried Yam
- Chop and peel one punya yam. Wash it thoroughly and remove all the dirt.
- Then, add the yam pieces to a saucepan and pour in enough water to cover the yam. Add a pinch of salt and cook for 7-10 minutes.
- Once the yam has been cooked drain out the water and deep fry the yam in vegetable oil for 5- 7 minutes or until the yam is golden yellow.
- Place yam fries on a paper towel to soak excess oil.
How to Make Pepper Sauce
- Add 4-5 fresh tomatoes (or 1 can of plum tomatoes), 1 onion, 2 scotch bonnets, 2 red bell peppers and ½ tablespoon of fresh ginger (optional) to a blender and pulse for 2-3 times. The consistency should not be smooth.
- Pour 4-6 tablespoon of palm oil into a saucepan. Once the oil is hot, pour in the blended mixture and cook for 7-10 minutes on a medium heat. Season with 1 Knorr chicken seasoning cube, salt to taste, 1-2 teaspoon of thyme, 1-2 tablespoon of dried ground cray fish and stir. Option to add ½ of a chopped onion, ½ of a chopped tomato and ½ of a chopped red bell pepper. Cook the pepper sauce on a low heat for 20-25 minutes and stir from time to time. Once it is ready serve along side dundun and plantain!
How to Fry Plantain
- Start by peeling the plantain and removing the skin.
- Then, chop the plantain into the shape of a fry.
- Deep fry plantains until golden brown on each side.
- Place plantain on a paper towel to soak excess oil. Then, serve with dundun and pepper sauce.
Notes
- Remove the stem from the red bell pepper and scotch bonnets before blending.
- Chop onions and red bell peppers before pulsing.
Nutrition
Serving: 544g | Calories: 598kcal | Carbohydrates: 102.67g | Protein: 6.97g | Fat: 19.09g | Saturated Fat: 6.077g | Polyunsaturated Fat: 6.491g | Monounsaturated Fat: 5.498g | Trans Fat: 0.048g | Sodium: 138mg | Potassium: 3096mg | Fiber: 15.9g | Sugar: 7.12g | Vitamin A: 1544IU | Vitamin C: 106.5mg | Calcium: 81mg | Iron: 2.46mg