Necessity is the mother of Invention (its baby mama, if you will). It had been a while I had had Yam and my taste buds were done with the mainstream methods of having Yam. It either was boiled, fried or made into porridge and boy was I done! My buds craved some excitement and adventure. Don’t get any misconceptions. I love Yam! Even more than I love some humans. I’ve had it in so many ways! It is my second favourite thing after a perfectly winged eyeliner.
After ransacking the fridge for an hour, like some food would magically appear, I took a stroll to the neighbourhood market and hoped to figure it out. Picked up some random stuff coupled with some ingredients I had lying all over the place and produced the deliciousness I call “Yam balls”. Yeah, I know, that name is rather vague but I promise you, its good stuff! I think I’m having a Yamgasm just writing about it.
Every yam ball was a hit back to back and now it’s your turn to have some of the good stuff! Here’s how in 7 simple steps.
You’ll need the following items:
1 chucky slice of Yam
1 small cup of breadcrumbs (seasoned with stock cubes)
1 large egg
1 small piece of roasted mackerel fish
3 pieces of Habanero pepper (diced) *the amount of pepper you add is largely dependent on how much you can handle the heat.
Small bulb of Onions (finely chopped)
½ teaspoon of salt (for taste)
1 tablespoon of butter
Vegetable oil for deep-frying
Step 1: Peel the yam, rinse and boil with little salt for about 20 minutes till its soft.
Step 2: Whisk egg in a bowl and set aside
Step 3: Debone the fish and mash using a fork
Step 4: Place the Yam, butter, salt, pepper, onions in a blender and blend together.
Step 5: Scoop a tablespoon of your yam mixture, flatten it and add a bit of the mashed mackerel. Cover it up by rolling into a ball.
Step 6: Dip the ball into the whisked egg, coat with breadcrumbs and then set aside
Step 7: In hot oil, deep-fry the yam ball till its golden brown
Yam balls can be either served with pepper sauce mix or as a stand-alone appetizer.