📝 About This Recipe
A beloved staple of West African street food, these fried yam slices—known as 'Dundun'—are the ultimate marriage of a crunchy, golden exterior and a fluffy, starchy heart. Unlike a standard potato, the African white yam offers a dense, nutty sweetness that transforms into a decadent treat when deep-fried to perfection. Whether served as a comforting snack or a side to a spicy stew, this dish is a masterclass in simple, soul-warming textures.
🥗 Ingredients
The Yam
- 2 pounds African White Yam (Puna Yam) (firm to the touch, no soft spots)
- 4 cups Water (for soaking)
- 1 tablespoon Sea Salt (plus extra for finishing)
- 1 teaspoon Granulated Sugar (optional, to enhance natural sweetness)
Frying Medium
- 3-4 cups Vegetable Oil (for deep frying; peanut or canola also work well)
Spicy Ata Dindin (Dipping Sauce)
- 2 large Red Bell Peppers (roughly chopped)
- 1-2 pieces Scotch Bonnet or Habanero (seeded for less heat)
- 1 medium Red Onion (half for blending, half sliced thin)
- 1/4 cup Palm Oil or Vegetable Oil
- 1 teaspoon Bouillon Powder (chicken or vegetable flavor)
- 1/2 teaspoon Smoked Paprika (for depth)
- 1 teaspoon Fresh Ginger (grated)
👨🍳 Instructions
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1
Begin by preparing the yam. Use a sharp knife to slice the yam into rounds about 1 inch thick. Peel the tough, bark-like skin from each round, then cut the rounds into wedges, sticks, or half-moons of uniform size.
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2
Immediately place the peeled yam pieces into a large bowl of cold water to prevent oxidation and browning.
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3
Rinse the yam pieces twice to remove excess starch. Fill the bowl with fresh water, add 1 tablespoon of salt and 1 teaspoon of sugar, and let the yams soak for 10 minutes. This seasons the yam from the inside out.
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4
While the yam soaks, prepare the sauce. Blend the bell peppers, habanero, and half the onion until slightly chunky. Do not over-process into a smooth liquid.
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5
Heat 1/4 cup of oil in a small saucepan over medium heat. Sauté the sliced onions until translucent, then add the blended pepper mix, ginger, bouillon, and paprika.
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6
Simmer the sauce for 12-15 minutes, stirring occasionally, until the oil begins to separate from the peppers and the sauce thickens. Set aside.
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7
Drain the yam pieces thoroughly and pat them completely dry with a clean kitchen towel. Moisture is the enemy of a crispy crust!
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8
In a deep pot or wok, heat the frying oil to 350°F (175°C). If you don't have a thermometer, a small piece of yam should sizzle and rise to the top immediately when dropped in.
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9
Carefully lower the yam pieces into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy yams.
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10
Fry for 8-10 minutes. Halfway through, use a slotted spoon to gently turn the pieces. Look for a pale golden hue and a crust that feels firm when tapped.
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11
Test for doneness by piercing a thick piece with a skewer; it should slide through easily like butter. Once golden and crisp, remove with a slotted spoon.
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12
Drain the fried yams on a wire rack or paper towels. Sprinkle with a tiny pinch of extra sea salt while still hot.
💡 Chef's Tips
Always use Puna Yam (found in African or Asian markets) rather than sweet potatoes for the authentic texture. Soaking the yam in salted water is the secret to ensuring the interior isn't bland. Ensure the yam is bone-dry before frying to prevent oil splattering and ensure maximum crunch. Maintain the oil temperature; if the oil is too cold, the yam absorbs grease; if too hot, the outside burns before the inside cooks. For a healthier twist, you can parboil the yams for 5 minutes before air-frying at 400°F for 15 minutes.
🍽️ Serving Suggestions
Serve hot with the Spicy Ata Dindin (pepper sauce) on the side for dipping. Pair with fried sweet plantains (Dodo) for a classic 'Dundun and Dodo' platter. Top with a fried egg or grilled mackerel for a complete, protein-rich breakfast. Serve alongside a cold glass of hibiscus tea (Zobo) or a crisp ginger beer. Add a side of creamy avocado slices to balance the heat of the pepper sauce.