Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4



  • 1/2 tuber of a medium size yam
  • 2 eggs
  • 3 tablespoon flour
  • salt to taste
  • Vegetable oil for deep frying


  • 1 large red bell pepper
  • 1 large green bell pepper
  • 3 fresh chili peppers
  • 5 large chili bell peppers (Tatashe)
  • 5 small fresh tomatoes
  • 2 medium onion bulbs
  • 2 garlic cloves
  • 1/4 teaspoon grated ginger
  • 1/2 cup veg oil
  • 2 seasoning cubes
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon thyme
  • 1 teaspoon ground chili pepper
  • salt to taste


  • Start by placing the red bell pepper, green bell pepper, chili peppers, tatashe, tomatoes, 1 onion bulb, garlic and ginger in a food processor. Blitz on medium speed for 10-20 seconds or until a rough blend is formed. Alternatively, you can use a blender but be careful not to over blend.
  • Heat up the vegetable oil in a saucepan on medium heat.
  • Cut the remaining onion bulb into rings, transfer to a sauce pan and stir-fry for 30 seconds or until slightly caramelised.
  • Next, pour in the blended purée, mix gently to combine, cover the pan with a lid and allow to cook for 10 minutes or until the purée is completely dry and oil starts to bubble gently on top of the purée. Remember to stir occasionally to prevent burning.
  • Afterwards, add curry powder, thyme, seasoning cubes, ground pepper and salt to taste. Continue to cook for a further 10 minutes.
  • While that is cooking, start work on the yamarita. Start by adding 3 cups of water to a large pot, then add a sprinkle of salt. Stir gently with a spoon and bring to a rolling boil.
  • Next, prep the yam. Get rid of its brown skin then cut into medium sized rectangles or to your desired shape and size.
  • Afterwards, wash thoroughly to rid it of excess starch and then transfer to the large pot with boiling water and allow to cook for 6 minutes or until yams are 70% cooked.
  • Once yams are cooked, place on a tray and allow to cool down completely.
  • Meanwhile, place the flour and eggs in two separate plates.
  • Season the flour and eggs with a sprinkle of salt.
  • Heat up enough vegetable oil for deep frying on medium heat.
  • When yam is completely cool, lightly dab in the flour mixture and then egg mixture and then transfer into the hot oil.
  • Allow to fry for 4-5 minutes or until golden brown. You can do this in batches but be careful not to overcrowd the pan so the temperature of the oil doesn’t drop.
  • Afterwards using a cooking tong or a cooking fork, transfer yams to a plate lined with kitchen paper towel to trap in excess oil drips
  • Serve the yamarita and sweet chili sauce side by side and remember to save some for ME! I deserve a treat from your kitchen too!


  • To prevent the yam from browning, add 2 tablespoons of vinegar to 5 cups of water and deep the yam pieces into the water.
  • Add little water to the blender to make the blending process easier.
  •  I always like to prepare before I begin the cooking process. This makes things a lot easier and faster in the kitchen.

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