For those who are unfamiliar with African yam, cooking with it can perhaps feel intimidating, especially given its large size. It is important to note that yam can be cooked and enjoyed much in the same way as regular potatoes. Once peeled, the starchy root vegetable can be steamed, boiled, roasted, mashed/pounded or fried, depending on the dish you are making. This recipe showcases one of my favourite ways to eat yam - a nostalgic (and vegan) take on the battered fried yam I loved when growing up in Nigeria. Although I would normally pair it with a spicy pepper sauce or red stew, it can technically be eaten with any dipping sauce of your choice. 
Serves 2
Ingredients
- 1/2 tuber yam, peeled and sliced into thick wedges
- 125g plain flour
- 230g soya milk
- 1 teaspoon ginger powder
- 1 teaspoon chilli powder
- 1 teaspoon curry powder
- 1 teaspoon vegetable bouillon powder
- 1/2 teaspoon salt
- Sunflower oil
Method
- Place the yam wedges in a large pot, cover with water and boil on high heat for 10 minutes until the yam has softened. Drain and leave to cool.
- Mix the flour, soya milk, ginger powder, chilli, curry powder, bouillon powder and salt in a large mixing bowl. Add the yam wedges and toss until they are well coated.
- Heat some sunflower oil in a frying pan, enough to shallow fry. Add the coated yam in small batches and fry for 2-3 minutes on both sides until golden brown. Drain on some kitchen paper to remove any excess oil.
- Serve warm with a spicy pepper sauce or dipping sauce of your choice.
Author Bio: Tomi Makanjuola is the content creator behind the award-winning platform The Vegan Nigerian. Her latest cookbook Vegan Nigerian Kitchen is the perfect resource for anyone who wants to dive deeper into Nigerian/West African cuisine and food culture. In there, you’ll find over 100 mouth-watering and accessible recipes. You can follow Tomi on Instagram and Facebook (@vegannigerian) for more vegan food inspiration.