Accompagnement
Chikwangue (Mintumba Without Red Oil) Yam Chips
Thin slices of yam blanched then deep-fried until golden and seasoned with salt and spices. A crisp accompaniment or snack.
Prep15 min
Cooking40 min
Total55 min
Servings4
DifficultyEasy
Calories280 kcal
Preparation
55 min- Peel and wash the yam in salted water. Avoid letting it touch your skin, as it itches.
- If you itch after peeling the yam, rub the irritated area with cooking oil; this won't stop the itching but will soothe the skin and especially prevent scratching it raw.
- Cut your yam into thin slices.
- Blanch your yam slices for 30 minutes in salted water to remove their bitterness.
- Drain as much as possible.
- Fry in very hot oil until the chips are golden brown. Sprinkle with salt and spices. Serve with a planter's punch.
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