Yamarita Recipe: How to Make the Nigerian Coated Yam Delight

9jakitchenblog
August 25, 2025

Introducing Nigerian Yamarita

Yamarita, sometimes called “dun dun oniyeri” or “battered yam,” is a beloved Nigerian snack and side dish. It is essentially yam slices coated in a seasoned egg and flour mixture, then deep-fried to golden perfection. This crunchy-on-the-outside, soft-on-the-inside treat is popular for breakfast, lunch, as a party appetizer, or as an accompaniment to stews and sauces.

Below is an extensive guide on how to prepare Yamarita at home.

Equipment Needed

To prepare yamarita (a popular Nigerian dish made by coating yam slices in egg and flour, then frying), you’ll need the following equipment:

Knife (for cutting the yam)
Peeler (optional, for peeling the yam)
Chopping board
Mixing bowls (for flour, eggs, and seasoning)
Whisk or fork (for beating eggs)
Frying pan or deep fryer
Slotted spoon or tongs (for flipping and removing yam from oil)
Plate lined with paper towels (to drain excess oil)
Stove or burner
Measuring spoons (for seasoning, if needed)

These items will help you prepare, coat, and fry the yamarita efficiently.

Ingredients

1 medium-sized tuber of yam
2 cups all-purpose flour
3 large eggs
1 teaspoon ground pepper (cayenne or chilli powder)
1 teaspoon paprika (optional, for colour)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt to taste
1 seasoning cube (Maggi, Knorr, etc.)
Vegetable oil (for deep frying)
Water (as needed)

Preparation Steps

Step 1: Peel and Slice the Yam:

Peel the yam and cut it into medium-thick slices (about 1/2 inch thick). You can cut into circles, rectangles, or wedges, depending on your preference.
Rinse the slices thoroughly to remove excess starch.

Yam peeling and cutting

Step 2: Parboil the Yam

Place the yam slices in a pot of water with a pinch of salt.
Bring to a boil and parboil for about 5 minutes. The yam should be slightly tender but not fully cooked.
Drain and set aside to cool.

Step 3: Prepare the Seasoned Flour

In a bowl, mix the flour with ground pepper, paprika, ginger, garlic powder, onion powder, curry powder, salt, and the crumbled seasoning cube.
Stir well so all the spices are evenly distributed.

Step 4: Prepare the Egg Mixture

Crack the eggs into another bowl.
Add a pinch of salt and whisk until fluffy. You can add a tablespoon of water or milk for extra fluffiness (optional)

Step 5: Coat the Yam Slices

Take each parboiled yam slice and roll it in the seasoned flour, ensuring all sides are coated.
Dip the floured yam into the beaten egg, ensuring it is well covered.
Roll the egg-coated yam slice back in the seasoned flour for a double coating.
Place on a tray. Repeat for all slices.

Step 6: Heat the Oil

Pour enough vegetable oil into a deep frying pan or pot. The oil should be deep enough to submerge the yam slices.
Heat the oil on medium-high until hot (about 350°F/180°C).

Step 7: Fry the Yamarita

Gently drop the coated yam slices into the hot oil, a few at a time. Avoid overcrowding.
Fry until golden brown and crispy on all sides (about 3-5 minutes per batch).
Use a slotted spoon to remove and drain on paper towels.

Serving Suggestions

Yamarita is best enjoyed hot and crispy. Serve with:

Egg sauce (stir-fried tomatoes, onions, and eggs)
Spicy pepper sauce (ata dindin)
Tomato stew or any dipping sauce
As a side to grilled chicken, fish, or beef

Yamarita served with ketchup

Tips for Perfect Yamarita

Do not overcook the yam during parboiling. It should hold its shape for easy coating and frying.
For extra crunch, add a tablespoon of corn starch to the flour mixture.
Spices can be adjusted to your taste; add or omit as desired.
Yamarita can be made in advance and reheated in an oven or air fryer to restore crispiness.

Variations

Plantain Yamarita: Substitute yam with ripe or unripe plantain.
Sweet Potato Yamarita: Use sweet potato slices instead of yam.
Cheesy Yamarita: Sprinkle a little grated cheese on the yam before the final flour coating for a cheesy twist.

Nutritional Information (Approximate per Serving)

Calories: 350–400 kcal
Carbohydrates: 55–60 g
Protein: 6–8 g
Fat: 13–18 g
Saturated Fat: 2–3 g
Fiber: 4–5 g
Sugar: 2–3 g
Cholesterol: 60–90 mg
Sodium: 400–600 mg
Potassium: 600–800 mg
Vitamin C: 10–15% RDA
Iron: 8–10% RDA
Calcium: 4–6% RDA

Notes:

Values depend on exact portion size, the amount of oil absorbed during frying, seasoning quantity, and serving accompaniments.
Using less oil or air-frying can reduce fat content.
Adding sauces or sides will alter the nutritional profile.

This overview provides a helpful guideline for anyone monitoring their intake while enjoying Yamarita.

Yamarita is a simple yet delicious Nigerian dish that brings a new dimension to the classic fried yam. Its crispy coating and soft interior make it a crowd-pleaser at any meal. Try experimenting with the spices and enjoy this tasty treat!