Fried Yam (Dundun) and Ata Dindin is a very popular Nigerian street food combo. Fried Yam (Dundun) is just as the name depicts, Fried Yam, while Ata dindin is the Yoruba language interpretation of Fried Stew. Fried Yam is absolutely tasty, usually sold on the streets, especially at night and is commonly paired with Fried Plantain (Dodo).
There are two ways of preparing Fried Yam (Dundun), first is by frying chunks of raw yam in vegetable oil while the second method requires parboiling the yam first before deep frying. Both methods are popular though some people prefer the parboiling method only because they find it hard to get the desired consistency from frying raw yam. The major reason I find responsible for this is failure to add water to the yam while frying. Frying the yam without water, more of often than not results in the yam not being properly cooked on the inside, though crisp on the outside. Another reason is frying the yam on high heat. Fried yam (Dundun) needs to be fried on low to medium heat, this is to allow the yam to cook properly on the inside just as on the outside.
My Ata dindin is basically my tasty way of preparing the pepper sauce which goes really well with the Fried Yam.
Now, Fried Yam (Dundun) and Ata Dindin, let’s begin…
Fried Yam (Dundun) Ingredients:
1/2 Tuber Medium Of Yam
Vegetable Oil (enough quantity to deep-fry the yam)
Salt To Taste
Fried Yam Method:
Start by peeling, rinsing and slicing your yam into small chunks, preferably rectangular chunks. Place them in a deep bowl, add water to cover and salt to taste. Soak the yam in the salt water for 2 minutes, discard the water thereafter, leaving just about 5 tablespoons…
Now, get your ingredients ready…
Get a pot, wok or any slightly deep pan, place it on a hob on low to medium heat, add the vegetable oil into it. When the oil is hot, carefully add the yam along with the water…
Important tip: Be careful when adding the yam into the the oil to avoid splattering and accidents.
You must add water to the oil because the the water cooks the yam first before it’s fried. This is particularly important otherwise the yam won’t cook properly.
Fry the yam on all sides until crisp or slightly browned.
Ensure the heat is on low to medium throughout the frying process. This is so the yam fries inside and out and not just cook on the outside and raw inside.
When it’s all fried, set aside.
Ata Dindin Ingredients:
1 Cooking Spoon Palm Oil
2 Red bell pepper (Tatashe)
1 Scotch Bonnet (Rodo)
1 Medium Size Tomato
1 Small Onion Sliced
1/2 Cup Chicken/Beef Stock/Water
3 Heaped Tablespoons Crayfish
1 Handful Smoked Prawns
Boiled Mackerel/Titus or your preferred fish (I’m using Mackerel)
1 Knorr Chicken Cube
1/3 Tablespoon your preferred Chicken seasoning(I use Aromat)
Salt to taste
Ata Dindin Method:
Place a saucepan on a hob on medium heat and add the palm oil, when it’s hot, add in the onions and stir for 2 minutes….
Now add the crayfish and smoked prawns, stir till fragrant..
Now, add the blended pepper, Knorr cube and chicken seasoning, leave to fry for 10 minutes thereabouts, remember to stir every now and then to prevent burning…
It should look like this when it’s fried…
Now, shred the fish and add, also add the stock/water, stir and continue to fry for 2-3 minutes or till the stock dries up a bit…
And your Ata Dindin is done!Fried Yam (Dundun) and Ata Dindin is best eaten with Fried Plantain (Dodo)….
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