Sunday Trust - - TAMBARI - Sto­ries by JAMILA DAUDA FREDA

On this Easter Sun­day, try some­thing very unique when it comes to how we love to en­joy yam... we have dif­fer­ent sort of ways to pre­pare and eat yam, Vary­ing from yam por­ridge, ya­marita, deep fried bat­tered yam, yam balls and so on and so forth. So here are steps to take firstly get this


For the Yam Mash

Small yam tu­ber

2 ta­ble­spoon but­ter

1 egg, salt and pep­per (ac­cord­ing to how spicy you want it to be)

For Fill­ing

¼ can corned beef

½ large red pep­per (Chopped)

½ large green pep­per (chopped)

1 scotch bon­net pep­per (Ata-rodo) (chopped)

½ small onion (chopped)

2 cloves gar­lic (minced)

Salt – To taste

1 cube sea­son­ing (knorr, maggi or royco)


2 ta­ble­spoons co­conut or veg­etable oil Di­rec­tions Peel, wash and cube yam. Place in a large pot, cover with wa­ter and set on medium-high heat to boil. Cook un­til yam is fork ten­der

2. While yam is boil­ing: Place a large skil­let on medium heat; add in all fill­ing in­gre­di­ents

3. Cre­ate a. Mash cooked yam un­til smooth and free of lumps. Add in but­ter and salt. Com­bine thor­oughly. egg. Thor­oughly com­bine again. Rest un­til cool enough to han­dle b. Take a hand­ful of yam and flat­ten un­til cir­cu­lar. Spread about 1 ta­ble­spoon of fill­ing over flat­tened yam c. Take an­other hand­ful of yam-mix and flat­ten. Place atop the filled cir­cle and press the edges to en­close.

Gen­tly press down on the stuffed yam us­ing a slot­ted turner or sim­i­lar flat spoon to fur­ther flat­ten.

d..Place a large skil­let on medium heat, add in the co­conut oil. Gen­tly place in the filled yam pock­ets and fry un­til golden. flip and fry on the other side.

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