Quirky Foodster
  1. Back

Street Food

Fried Yam with Pepper Sauce (Nyambi Tosti)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
25 min
Cook

Ingredients

  • 800 g (1 3/4 lb) yam, peeled and cut into thick chunks
  • 750 ml (3 cups) vegetable oil, for deep-frying
  • 2 tomatoes, chopped
  • 1 small onion, chopped
  • 1 scotch bonnet chilli, chopped
  • 1 tbsp tomato paste
  • 1 tbsp vegetable oil, for the sauce
  • Salt, to taste

Method

  1. Parboil the yam chunks in salted water for 8-10 minutes until just tender but still firm; drain and pat dry.
  2. Heat the deep-frying oil to 175°C (350°F) and fry the yam chunks in batches for 5-6 minutes until golden and crisp. Drain on kitchen paper.
  3. Meanwhile, make the pepper sauce: heat 1 tbsp oil in a saucepan, sauté the onion until soft, then add the tomatoes, chilli and tomato paste. Cook for 10 minutes until thickened.
  4. Season the sauce with salt to taste.
  5. Serve the hot fried yam with the pepper sauce for dipping or spooned on top.

Introduction: Crisp fried yam chunks served with a fiery tomato-pepper sauce are a common Gambian street snack, sold from roadside stands especially in the late afternoon as an energising bite.

Cultural Background: Crisp fried yam chunks served with a fiery tomato-pepper sauce are a common Gambian street snack, sold from roadside stands especially in the late afternoon as an energising bite.

Tips: Parboiling briefly first ensures the yam cooks through without over-browning the outside. Drain the yam well before frying to reduce oil splatter.

Variations: Add a few sardines or flaked smoked fish to the pepper sauce for a heartier version. Serve with a side of raw onion rings for crunch.

Storage: Best eaten fresh; store any leftover sauce separately in the fridge for up to 2 days.

Reheating: Reheat fried yam in an oven at 190°C (375°F) for 8-10 minutes to restore crispness; warm the sauce separately on the stovetop.

Nutrition: Approx. 310 kcal, 4g protein, 14g fat, 44g carbohydrate per serving.

FAQs:

Q: What type of yam is used?

A: White yam (not sweet potato or purple yam) is the standard choice, valued for its firm, starchy texture.

Q: Can this be made less spicy?

A: Reduce or omit the scotch bonnet in the sauce for a milder version.

© Arscale 2026