Yamarita

Step 1: Rinse the peeled yam sticks well; the raw sap can make your hands itch, so wear gloves if you are sensitive.

Step 2: Put 1 ½ lb white yam (puna) in a pan, cover with cold water, add 1 tsp of 1 tsp salt and bring to the boil. Simmer for 8–10 minutes, until a knife goes in with slight resistance. Drain.

Step 3: Spread the sticks on a rack and let them steam dry for 5 minutes.

Step 4: Mix 2 ⅛ oz plain flour with ½ tsp Nigerian curry powder and the rest of ½ tsp salt on a plate. In a bowl, beat 3 eggs with ½ onion, ½ scotch bonnet and ½ stock cube.

Step 5: Roll each yam stick in the flour and shake off the excess.

Step 6: Heat 3 ¼ cups vegetable oil in a deep pan to 350°F, or until a cube of bread browns in 40 seconds.

Step 7: Dip the floured sticks in the egg a few at a time and lower them into the oil. Fry in batches for 3–4 minutes, turning, until the coat is puffed, crisp and deep golden. Don't crowd the pan or the oil cools and the batter goes greasy.

Step 8: Drain on kitchen paper and serve hot.