- 1 white yam
- 1 medium onion
- 10cl palm oil
- Ukpaka (Sliced oil bean seeds)
- 1 habanero pepper or to taste
- Salt (to taste)
Before you prepare the Roasted Yam
- Peel and cut the yams into 1 inch thick pieces.
- Wash and soak the yam pieces in salted water overnight. Put it in the fridge so they do not ferment. This soaking helps keep the inside of the yam moist during roasting. If you want to roast the yams in the evening, you can soak them in the morning.
- Just before you roast the yams, cut the onions into tiny pieces.
Directions for roasting
- Pour out the water used in soaking the yam pieces.
- Add some salt and toss to distribute evenly.
- Place the yam pieces flat on the oven rack, set the oven to grill (broil) and roast at 150°C (300F) till the top side of the yams are light brown.
- Turn the yam pieces to roast the underside too till they are light brown all over.
- When the yams are almost done, you can increase the temperature to 180°C (350F) so that the outside of the yam pieces will be very crunchy.
- There are many ways to go about it. You can roast one side for 10 minutes, turn and roast the other side for 10 minutes etc. I roasted mine for a total of 30 minutes, increasing the temperature when the yams are almost done. Your own time may vary depending on the type and heating capacity of your oven.
- They are done when the inside of the yams are moist and well done and the outside is light brown and crunchy.
Make the Pepper Sauce
- While the yams roast in the oven, pound in a mortar the pepper, diced onions, and ukpaka until a smooth blend is reached. You can also use any food processor to combine ingredients without adding water.
- When smooth, transfer to a bowl and add salt and palm oil. Stir well and the pepper sauce is ready.
You’re happy to roast your yam! In the pepper sauce, dip the bits of roasted yam and chew. Wash it with a cold drink.