Yamarita With Spicy Prawn Sauce

We are at the peak of the season for the last of the old yams before we begin to harvest and celebrate the New Yam.

Of course, depending on which axis of Nigeria you come from, this could vary anytime from late July to October.

The good news, however, is that the yams available now are either rotting or dried to a concentrated sweetness.

Although some people have argued that the best are the almost rotting ones because the semi-rotting smell gives it a distinctive aroma.

At this point, making yamaritas with yam will be a meal to die for, which is why we will prepare the yamaritas with seafood (a personal favourite).

INGREDIENTS
½ kg large prawns
½ tuber yam (peeled, sliced in wedges and
parboiled)
½ cup flour
2 tsp curry
2 Eggs
Bell peppers (chopped)
Sweet corn
4 red bonnet pepper (pounded)
1 bulb onion (sliced thinly)
4 cloves garlic (crush with knife to enhance flavor)
Ginger (pounded)
Oil for frying
Stock cubes and salt to taste

PREPARATION

Mix curry with flour and 2 pinches of salt, set aside.

Beat eggs and set aside. Heat up your oil in a frying pan.

Roll each yam wedge in the flour mix and dunk in the egg mixture. Put in pan and fry till golden brown.

Take out and drain in a tea towel or kitchen rolls.

Heat 3 table spoons of oil in another pan and sweat the onions, then add peppers, sweet corn, salt and stock cubes.

Add the prawns and stir to mix.

Cover the pan and let simmer for 5 minutes. Add the ginger and garlic last and stir.

Taste for seasoning. Leave for 2 minutes and it is ready. Serve with yamarita and a bottle of white wine.