Yamarita is loved by everyone in Nigeria, except you haven’t yet tried it. Then this page is for you.
Yamarita is plain boiled yam that is coated in egg, flour, ginger, garlic and salt. Don’t forget the frying part.

This is one of the most popular Hausa food. I see it in different restaurant everyday, it is nearly as popular as suya. This recipe is detailed and one of the most comprehensive. I got a new smart camera, so now I get cleaner image 😀

For long I have dwelt on Hausa foods, My goal is to give you as many Hausa recipe as possible.

Yamarita is just easy and delicious. You can make this in just about 45 minutes. I decided to serve with tomato stew. You can also serve with egg sauce, kechup or even Monica sauce. As for monica sauce, we would talk about that soon.

This recipe shows you how to make yamarita.

Ingredients | Serving: 2
Preparation Time: 60 minutes

Yam – 1kg
3 eggs
2 spoon of flour
Vegetable Oil (300ml)
Teaspoon of ginger
Teaspoon of garlic
teaspoon of ground pepper
1 cube of knorr (sweetener)
Pinch of salt

These are some of the ingredients used for making yamarita. the The white ceramic bowl contains 2 spoons of flour, powdered ginger, garlic, pinch of salt, cube of knorr and teaspoon of ground pepper. Plus Three eggs and yam (1KG) inset.

Yamarita is usually what I do with left-over boiled yam. I like to think of it as the best thing that can happen to boiled yam. Either that or I have to prepare it from scratch.

Step 1
Peel off the back of the yam, slice to any size, shapes and boil for about 15 minutes. It should be soft and well cooked. Drain and allow to cool.

Step 2
Mix all the spices in a bowl and wisk in the three eggs
(ginger, garlic, pepper, sweetener, salt plus the three eggs. wisk all properly together and immerse the boiled yam in it.

Set your frying pan on heat and add just 300ml of vegetable oil. Allow to heat for about 1 minute.
Immerse the boiled yam in your spiced bartar and flip. Drop into the hot oil and fry.

Step 3
Fry and flip, don’t allow to burn. You can use a spoon to apply more of the spiced bartar while it fries. I like it heavily coated.

Then serve with your favorite sauce and juice. Grilled fish or chicken is a welcome addition.

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