Fried Yam Chips (known as Dundun) is one of the fastest selling items on Wazobia African Kitchen’s menu list. It is a Nigerian street food that is usually sold with Fried Plantain (Dodo) and/or fried Sweet Potato Chips. It is made from West African yams, which are large, starchy root vegetables found at most West African, Caribbean or Latin American markets.
- The brown skin of the yam peels off easily with a sharp knife or vegetable peeler to reveal the starchy, white flesh.
- Fried Yam Chips can be shallow-fried in oil or baked in the oven for a slightly healthier variation.
- To get a more traditional feel, enjoy yam chips warm with ata dindin (fried pepper sauce) on the side.
Here are some cooking tips to note when making Dundun
- Fried yam (Dundun) needs to be fried on low to medium heat to allow the yam to cook properly on the inside and stay crispy on the outside.
- To achieve the perfect texture, an easy hack is to either parboil the yam before deep frying or to add a little water to the frying oil. Both methods are popular and effective.
- Be careful when adding the yam pieces into the oil to avoid splattering hot oil.
How to Prepare Fried Yam Chips:
- Fill a large bowl with water.
- Working quickly to avoid oxidation, slice off the ends of the yam and peel the brown skin.
- Cut the yam into 3/4-inch-thick rounds and transfer to the bowl.
- Once sliced and peeled, cut each piece into 1/2-inch-wide matchsticks, slicing a few rounds at a time and transferring matchsticks back to the water. (You should get about 5 to 8 sticks per piece.)
- Place them in a deep bowl, add water to cover and salt to taste. Soak the yam in the salt water for 2 minutes.
- Get a pot, wok or any slightly deep pan, place it on a hob on low to medium heat, add the vegetable oil into it.
- When the oil is hot, discard the water you soaked the yam in, leaving about ¼ cup of water to add to the frying oil.
- Working in two or three batches to avoid crowding, and replenishing the oil as needed, fry the yam matchsticks, turning occasionally, until golden brown and crispy, about 10 to 12 minutes.
- Remove from oil and drain on a baking sheet set with paper towels or a rack.
- Serve yam chips warm, with some ata dindin or your preferred condiment for dipping.
Ata Dindin Ingredients:
- 1 Cooking Spoon Palm Oil
- 2 Re d bell pepper (Tatashe)
- 1 Scotch Bonnet (Rodo)
- 1 Medium Size Tomato
- 1 Small Onion, for grinding with pepper sauce
- 1 Small Onion Sliced, for frying
- 1/2 Cup Chicken/Beef Stock/Water
- 3 Heaped Tablespoons ground crayfish
- 1 medium sized smoked or dried fish (optional)
- 1 Bouillon Cube Salt to taste
How to Prepare Ata Dindin:
- Blend tomato, scotch bonnet, 1 onion and bell peppers.
- Place a saucepan on medium heat and add the palm oil,
- When the oil is hot, add in the sliced onions and stir for 2 minutes.
- Add the blended pepper, Bouillon cube and crayfish.
- Leave to fry for 10 minutes, stirring at intervals to prevent burning
- If you are adding smoked or dried fish, shred the fish and add to the mixture.
- Add the stock or water, stir and continue to fry for 2-3 minutes or till the stock is almost dried up.
- Serve with fried yam chips