Snack
Fried Yam Chips with Pepper Sauce
About this dish
Fried yam chips with pepper sauce is a beloved street food and home snack across West Africa, where thick-cut yam batons are fried until golden and served with a bright, fiery pepper sauce. In Ghana, this dish is known as 'yam chips' and is often enjoyed with shito or a fresh pepper dip, while in Nigeria it's a popular evening treat.
The yam's earthy sweetness contrasts beautifully with the spicy, tangy sauce, making it an irresistible combination. My grandmother always said that the secret lies in the sauce—never rush it, and let the peppers sing.
Ingredients
UK and US measurements are both included for every recipe.
White yam, peeled and cut into thick batons
vegetable1 kg
Imperial measurement: 2.2 lbs
Vegetable oil, for frying
fat1 liter
Imperial measurement: 4 cups
Red bell pepper, deseeded and chopped
vegetable1 large
Red chili pepper (such as habanero or scotch bonnet), stems removed
vegetable2
Small onion, peeled and quartered
vegetable1
Ripe tomato, chopped
vegetable1 medium
Garlic cloves, peeled
vegetable2
Fresh ginger, peeled
vegetable1 thumb
Salt
seasoning1 teaspoon
Vegetable oil, for sauce
fat2 tablespoons
White vinegar or lime juice
liquid1 tablespoon
Method
Prepare the yam
10 minutesPeel the yam and cut it into thick batons, about 1 cm (0.4 inch) thick and 5 cm (2 inches) long. Rinse under cold water and pat dry with paper towels.
Heat the oil
5 minutesPour vegetable oil into a deep fryer or heavy pot to a depth of about 5 cm (2 inches). Heat over medium-high heat until it reaches 175°C (350°F).
Fry the yam chips
15 minutesCarefully add the yam batons in batches, ensuring they don't overcrowd. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
Make the pepper sauce
12 minutesWhile the yam fries, blend the bell pepper, chili peppers, onion, tomato, garlic, ginger, and salt in a blender until smooth. Heat 2 tablespoons of oil in a pan over medium heat. Pour in the blended mixture and simmer for 10-12 minutes, stirring occasionally, until thickened. Stir in vinegar or lime juice if using.
Serve
2 minutesTransfer the fried yam chips to a serving bowl or platter and serve hot with the pepper sauce on the side for dipping.
Equipment
- Deep fryer or heavy pot
- Slotted spoon
- Blender
- Knife
- Cutting board
- Paper towels
Nutrition facts
Tips
- Soak the cut yam in cold water for 10 minutes before frying to remove excess starch, this helps them crisp up better.
- For a milder sauce, remove the seeds and membranes from the chili peppers before blending.
- Fry the yam chips in batches to maintain the oil temperature, overcrowding will make them soggy.
- The pepper sauce can be made ahead and stored in the refrigerator for up to 3 days.
Serving suggestions
- Serve the fried yam chips with pepper sauce as an appetizer or snack. They pair well with grilled meat or fish, or enjoy them on their own with a cold drink.
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Recipe by
Ines Silva
Specialises in Portuguese cuisineInes learned to cook bacalhau from her avó, who spoke only in proverbs. Ines now speaks only in proverbs too.
Describe yourself in three words: Mystical, grandmotherly wisdom with dry humor.