Koliko (Fried Yam Chips with Pepper)
The Quirky Foodster Team
Ingredients
- White yam, peeled and cut into thick sticks or rounds — 1 kg (2.2 lb)
- Vegetable oil, for deep-frying — 750 ml (3 cups)
- Salt, — to taste
- Dried chili pepper, ground — 5 g (1 tsp)
- Ground ginger — 2 g (¼ tsp)
- Onion powder — 2 g (¼ tsp)
Method
- Peel the yam and cut into thick sticks (about 1.5 cm / ⅝ in) or rounds, similar in size to steak fries.
- Rinse the cut yam in cold water to remove excess starch, then pat thoroughly dry with a clean towel.
- In a small bowl, mix ground chili pepper, ginger, onion powder, and a pinch of salt to make the seasoning blend.
- Heat oil to 170°C (340°F) in a deep pot.
- Fry the yam pieces in batches for 6–8 minutes until golden brown and tender inside, turning occasionally for even cooking.
- Drain on paper towel and season immediately while hot with the prepared spice blend and additional salt to taste.
- Serve hot in a paper cone or on a plate, with extra pepper sauce on the side if desired.
Introduction: Koliko are thick-cut fried yam chips, sold hot from street carts across Togo, typically dusted with a fiery ground chili-pepper mix and served in a paper cone.
Cultural Background: Koliko are thick-cut fried yam chips, sold hot from street carts across Togo, typically dusted with a fiery ground chili-pepper mix and served in a paper cone. A favourite evening snack, they showcase yam’s versatility beyond the more common pounded fufu preparation.
Tips: Drying the cut yam thoroughly before frying prevents excess oil splattering and helps achieve a crisper exterior.
Variations: A squeeze of fresh lime just before serving brightens the dish and is a popular addition among street vendors.
Storage: Best eaten fresh and hot; leftovers can be refrigerated for up to 1 day but will lose crispness.
Reheating: Reheat in a 200°C (400°F) oven or air fryer for 8–10 minutes to restore crispness; avoid microwaving.
FAQs:
Q: Can I use sweet potato instead of yam?
A: True Togolese koliko uses white yam specifically, which has a firmer, starchier texture than sweet potato, but sweet potato can work as a substitute.
Q: Is koliko vegan?
A: Yes, it’s naturally vegan and gluten-free.
Q: How spicy is the seasoning?
A: It’s typically fairly spicy from the ground chili; reduce the amount of chili pepper for a milder version.
- White yam, peeled and cut into thick sticks or rounds — 1 kg (2.2 lb)
- Vegetable oil, for deep-frying — 750 ml (3 cups)
- Salt, — to taste
- Dried chili pepper, ground — 5 g (1 tsp)
- Ground ginger — 2 g (¼ tsp)
- Onion powder — 2 g (¼ tsp)
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