In 2010, when my siblings and I went back to Nigeria for our yearly visit, my mom prepared this amazing fried yam and pepper sauce. OMG, this meal was so amazing that I could not stop eating yam until we left Nigeria back for the United States. The pepper sauce was made of dried fish, stock-fish and crayfish. You are allowed to imagine how great this combination would taste.
My husband and son love eating yam, so I try to make lunch and dinner very interesting and appetizing. Today, I decided to make my mom's famous fried yam and redefined pepper sauce for my boys. Here are the items you will need:
- 1/2 Yam (peeled and sliced)
- 4 tbsp crayfish
- 1/4 red onion bulb (diced)
- 6 csp palm oil
- 1 cup cooked stock fish ()
- 4 scotch bonnet (chopped)
- 1 cube knorr and pepper to taste (or Salt)
- Salt and pepper
- Soak the yam after slicing in water for 15 minutes. Then sprinkle salt and shake to evenly distribute it.
- In a small saucepan, add palm oil into the pan and heat for about 4 minutes. Then add the chopped onions and fry for a minute.
- Add the cooked stocked fish pieces and fry for 4 minutes.
- Then add the chopped scotch bonnet and fry for a minute. Season with knorr and pepper and adjust taste, if necessary
- Add the crayfish and fry for 5-6 minutes. Stir, so that the crayfish is distributed evenly.
- Fry for 2 minutes more and serve.
