Name: Ghanaian Fried Yam with Spicy Pepper Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 1 medium African white yam (about 1.5 lb / 700 g), peeled; 4 cups vegetable oil, for deep-frying; 1 tsp salt; 1/2 tsp ground ginger; 4 ripe Roma tomatoes (about 12 oz); 3 red habanero or scotch bonnet peppers, stems removed; 1 medium red onion, roughly chopped; 2 cloves garlic; 1 inch fresh ginger, peeled; 1 tbsp tomato paste; 1/2 tsp dried shrimp powder (optional); 1/2 tsp dried thyme; 1 tsp salt, plus more to taste; 2 tbsp vegetable oil

Be the first to rate

(No Ratings Yet)

A beloved Ghanaian street snack, golden cubes of African white yam are double-fried until crisp and tender, then served with a bright, fiery tomato-habanero sauce. Frytol vendors whip this up in roadside cauldrons for hungry commuters, pairing the earthy, starchy sweetness of yam with sharp chili heat and tangy tomato.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
22 gFat
3 gSaturated Fat
45 gCarbs
6 gFiber
6 gSugar
3 gProtein
480 mgSodium
920 mgPotassium
30 mgCalcium
1.6 mgIron
38 mgVitamin C
48 mcgVitamin A

Ingredients

For the fried yam

1 medium African white yam (about 1.5 lb / 700 g), peeled
4 cups vegetable oil, for deep-frying
1 tsp salt
1/2 tsp ground ginger

For the pepper sauce

4 ripe Roma tomatoes (about 12 oz)
3 red habanero or scotch bonnet peppers, stems removed
1 medium red onion, roughly chopped
2 cloves garlic
1 inch fresh ginger, peeled
1 tbsp tomato paste
1/2 tsp dried shrimp powder (optional)
1/2 tsp dried thyme
1 tsp salt, plus more to taste
2 tbsp vegetable oil

Directions

Cut the peeled yam into thick 1-inch chunks or wedges, then rinse under cold water and pat completely dry with a clean kitchen towel — moisture causes splattering and prevents crisping.
Heat the 4 cups of oil in a heavy pot to 325°F (165°C); fry the yam in small batches for 6 minutes, then remove to a rack to rest. This slow first fry cooks the starchy interior through.
Raise the oil temperature to 375°F (190°C) and return the yam to the pot for a second fry of 2 to 3 minutes, until the outside is deep golden and crisp. Drain on paper towels and season immediately with salt and ground ginger.
While the yam fries, make the sauce: blend the tomatoes, habaneros, onion, garlic, and ginger into a smooth puree, working in two batches if needed.
Heat 2 tablespoons of oil in a small saucepan over medium-high and fry the tomato paste for 1 minute until darkened. Pour in the puree and add the dried shrimp powder, thyme, and salt; let it bubble and reduce for 8 to 10 minutes, stirring often, until thick and glossy.
Taste the sauce and adjust the salt; if you want more heat, leave the habanero seeds in or add an extra pepper.
Pile the hot fried yam onto a plate or paper-lined tray, set a small bowl of the pepper sauce alongside, and serve immediately while the yams are still crackling.
For a true street-style plate, sprinkle the yam with extra ground ginger and a few drops of the pepper sauce just before eating.

Cook’s Notes

Always pat the yam completely dry before the first fry; even a little water will make the oil splatter and yield soggy pieces.
African white yam (Pona or Dente varieties) gives the sweetest, fluffiest result, but a firm russet potato works in a pinch — just expect a slightly different texture.
Double-frying is non-negotiable for that signature crisp shell and tender middle that street vendors rely on.
Wear gloves when handling habaneros, and never rub your eyes — the capsaicin will linger on your fingers for hours.
Leftover pepper sauce keeps refrigerated for up to 5 days and tastes even better the next day as the flavors meld.