Yamarita Fries with Fried Goat Meat Stew

After the yam porridge post, I got an email asking what I did with the left over yam. So here it is; YAMARITA. This is basically fried yam but with a bit of kick so it’s not like Dun Dun (plain fried yam). You can serve Yamarita as a starter to share with a plain tomato sauce or if you are going to have it as a main meal add other bits to it like meat, fried turkey, fish, prawns and plantain.
2 Eggs
Plain Flour
4 Tomatoes
1 scotch bonnet
1 onion
1 Knorr cubes or 2 maggi cubes

1/4 tsp dry chilli pepper
Cooking oil
Fried Goat meat
Cut the yam in circles, peel skin off and cut in a rectangular shape. Wash and place in a pot. Add water, sugar and salt to taste.  Parboil for 10 minutes. Depending on the amount of yam, cooking time might be less (key is the yam should be semi cooked). Sieve the yam and set aside to cool.

Whisk two eggs in a bowl, add salt and dry chilli pepper and set aside. Pour some flour in another bowl and set aside.

Dip each yam slice in the egg and flour mixture.  Make sure each yam slice are evenly coated and set aside in another plate.

On medium heat, fry the yam till it is golden all round. Make sure there is enough room to turn the yam around so it can fry all through.
When the yam slices are golden, bring them out, sieve the oil on a kitchen towel before serving.
Goat Meat Sauce
Put the tomatoes, onions and scotch bonnet in the blender for 10 seconds. Do not blend the paste till it is smooth.

Heat a small amount of cooking oil, add the tomato paste, seasoning, sardine and mix. Add your goat meat or any other meat, stir continuously for few minutes on medium heat and let it cook. After 15 minutes, the sauce should be ready

Meanwhile if you are making it as mains, while waiting for the sauce to get done, peel your plantain, cut in a rectangular shape and fry.