Sunday, 27 December 2015

Yamarita and Chicken in Egg Sauce

Yamarita is a Nigerian delicacy, I ate it at a restaurant, sometimes ago, and I've since added it in my 'to-cook' book. This is a yummy Sunday breakfast inspiration. Easy to prepare and quite healthy. 

Ingredients for Yamarita:

2 Eggs
3 tablespoons of plain flour
2 bouillon cubes, salt to taste
grounded chili pepper, mint leaves
Vegetable oil
and Yam of course

Ingredients for Sauce

Chicken breast (boiled and cut into bite sizes)
Tomatoes, Red habanero pepper, carrots
Onions, green beans, lettuce
2 eggs, sweet corn
light soy sauce and salt to taste


Cut yam into sizes of choice, rinse and boil for about 10 minutes

Sieve water and allow yam to cool for a while
In a bowl, mix two eggs, chili pepper, knorr cube and salt 
In another bowl, mix 3 tablespoons of flour and grounded mint leaves(optional)
Dip the yam into the egg mixture, and then dip in the flour mixture
Heat oil, and fry the yams at low heat
Mum's Tip: Low heat so that the cooks well on the inside
When they turn golden brown, remove from oil

For The Sauce

Cut/Dice tomatoes, pepper, carrots, lettuce and onions, set aside
In a bowl, Break 2 eggs in a bowl and add, 1 tablespoon of soy sauce
Add salt and mix 
In a pan on medium heat, heat 2 tablespoon of oil, and fry onions
Add all the diced ingredients, and stir fry
Add chicken as well and stir fry for 2 minutes
Finally, add salt, lettuce and sweet corn
Note: You can have Yamarita with any sauce of choice


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