Fides Kitchen - Yam Piccata

Nov 14, 2018

By Chioma Nnagbo

Welcome to the second week of November, still on with our yam series edition. This week, I will be teaching you how to prepare a very simple yam recipe called

YAM PICCATA

PICCATA is an Italian word which refers to a preparation of food particularly with meat and fish. But what happens when there is no meat or fish? Improvising comes into the picture. Why waste your yam or wait for fish or meat before you eat Italian dishes?
Remember we are on a journey? Let's go ……...
Now let me introduce you to the recipe
Read, Learn, and Enjoy.

YAM PICCATA

PROCEDURE

10 fine diced Yam
2 medium size green bell pepper
2 medium size red bell pepper
1 onion bulb
Garlic cloves
2 eggs
¼ teaspoon of thyme (optional)
¼ teaspoon of curry (optional)
2 seasoning cubes (optional)
Ground pepper
250gram of flour
Vegetable oil for frying
Salt to taste

Slice and peel the skin off the yam, cut the yam into cube shape. Rinse the yam with clean water to get rid of the dirt and place in a medium size pot. Add the salt, and just enough water to cover the yam in the pot and cook for about 15mins still soft. Drain the water from the yam, set aside to cool.

In a bowl, break the eggs into a small bowl, add a pinch of salt, green bell pepper and red bell pepper and onions. Whisk and set aside. In another bowl, sift the flour and add pepper and a pinch of salt, and any other ingredient you wish to add. Mix well and set aside.

Dip a slice of yam into the flour and coat all the sides by rolling the yam in the flour, transfer the coated yam into the egg wash and turn to coat every side also. After coating the egg wash, take some tiny bits of the pepper and place them on top of your yam. Transfer the coated yam into the heated oil (make sure the yam stands so that all the vegetable stays on top of the yam). Leave to fry till golden brown.

Once fried, scoop out from the pan with your kitchen tong and leave to drain. Transfer to a plate and serve.


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