This takes me back to my days in the university. My school was in Enugu, and if there is anything Enugu is popular for, it’s their pigs. Pork definitely is part of their top three protein sources.
And due to this, on every corner you turn, you are sure to see at least one vendor selling grilled pork. And to accompany this delicacy, they sell fried yam, plantain, and potato. Back in school, any night I didn’t feel like cooking dinner, I would trek down to the spot just in front of my hostel and patronize my customer.
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It’s usually an avenue to mingle with other students and friends. It’s also a chance to get some fresh air and take a break from academic stress. By my final year, I had made good friends with the vendors that sold them “fries.” She knew my face, and anytime I stopped by, she was generous in her dishing.
I miss the good old days. Cooking this dish took me back to those nights. Here is my recipe.
Ingredients
- Yam
- Ripe Plantain
- Vegetable Oil
- Salt
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Procedure
- Peel your yam and plantains with a knife.
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Cut them into your desired shape and place them in a container.
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Sprinkle some salt on them; this step is optional and not advised for hypertensive people.
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Preheat your cooking oil for 3 minutes.
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Place a piece of yam into the oil to assess the degree of hotness. If it bubbles immediately, proceed to introduce the rest of the pieces of yam and plantain into the frying pan. Use your ladle to space them out evenly.
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Pour about a quarter cup of water into the oil; it helps the yam cook on the inside without burning on the outside.
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Continuously stir and turn. After about five to ten minutes, if the yam looks like there are air pockets on the surface, you can take it out. We are cooking on medium heat, by the way.
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As for the plantain, remove when yellow. They should take about 3-5 minutes to completely fry through. Be careful, as they burn quickly.
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- Transfer them onto a paper towel so the excess oil can be absorbed.
When ready, plate them.
The good thing about this dish is that it is versatile. It could be paired with a variety of sauces. Some days, we pair them with egg sauce, or ketchup, stew, vegetable sauce, or cabbage sauce. They could also serve as side dishes to complement a main course.
You could pair them with rice and stew, fried rice, jollof rice, bean porridge, moi moi, and so many more dishes. They could also be incorporated into salads.
Enjoying a plate of fried rice and plantains sounds like the perfect way to end a stressful day. To be honest, we mostly have yams and plantain paired with egg sauce as breakfast at home. It is easy to make, doesn’t involve any complicated steps, and it’s difficult to mess it up.
This could be the perfect breakfast for a bachelor.
Images used are mine and manipulated using Canva.
Posted Using INLEO