Introducing the tantalizing world of Yamarita, a dish that beautifully marries the rich, earthy flavors of yam with a crispy, golden coating. This beloved Nigerian delicacy, popular for its crunchy exterior and creamy interior, is a true delight for the senses. Yamarita showcases the creativity and versatility of West African cuisine, turning a simple tuber into a mouthwatering masterpiece. Whether you’re a seasoned chef or an adventurous home cook, learning how to make Yamarita is an exciting culinary journey that promises a symphony of textures and flavors with every bite. Join us as we unravel the secrets of crafting this delectable dish, certain to make you a star in your own kitchen. This was served with Shredded fish stew.
- 3 medium-sized Tatashe
- 10 medium-sized Chili pepper
- 10 medium-sized Scotch bonnets – Blend roughly
- 1 medium-sized Titus (Mackerel Fish) – Debone & Gut – Rinse and set aside
- 1 small Onion
- 5 large Tomatoes – Dice
- 1 cup Cooking Oil
- Salt – to taste
- 1 tsp. Curry powder
- 1 tsp. Thyme
- 2 Seasoning Cubes
Equipment Used :::
- Mini Chopper : Amzn : AliE : Marketwaka
- Chopping Board : Amzn : AliE : Marketwaka
- Knife : Amzn : AliE: Marketwaka
- Frying Pan : Amzn: AliE: Marketwaka
- Bowl Set : Amzn : AliE : Marketwaka
- Measuring Spoons : Amzn: AliE: Marketwaka
Resources:::
- Planner : Colour my year planning journal
- Stickers : Nigerian food condiments stickers
- Ipad : Amzn : AliE : Marketwaka
- Apple Pen: Amzn : AliE : Marketwaka