Date: Jun 15, 2020
Dun Dun Oniyeri is the Yoruba term for yam that has been sliced and cut length-wise into thick strips and further coated in an egg wash, before being fried. Yam that has been cut into strips and fried without the egg wash is simply Dun Dun. The yam is soft, yet firm enough to hold shape and has the taste and texture of slightly crispy fried potato wedges or thick cut chips. Yamarita/dun dun oniyeri is often served with a dipping sauce.
Cooking Time : 0 hrs 60mins
Servings : 2
- 1/2 medium sized Yam tuber
- 2 eggs
- 1/2 cup flour
- 1/2 tsp ground chili pepper
- 1 tsp. salt
- 1 cup Power oil for frying
- Step 1: Slice and peel the skin off the yam
- Step 2: Cut the yam into thick length-wise strips. Rinse the yam with clean water to get rid of dirt and place in a medium sized pot. Add the salt and just enough water to cover the yam in the pot
- Step 3: Cook the yam for about 15 mins till soft. Drain the water from the yam and set aside to cool while you prepare the egg
- Step 4: Break the eggs into a small bowl, add a pinch of salt, whisk and set aside. Sift the flour into another small bowl, add the pepper and a pinch of salt, mix and set aside.
- Step 5: Dip a slice of yam in the flour and coat all the sides by rolling the yam in the flour.
- Step 6: Transfer the coated yam into the egg wash and turn to coat every side also. After coating with eggwash, transfer the coated yam to the frying pan with heated oil and leave to fry till golden brown over medium heat.
- Step 7: Once fried, Scoop out from the pan and Leave to drain. Transfer to a plate and serve with Peppered stew, egg sauce or any type of stew depending on your taste.