What Shall We Call It – D’Asun, DundunAsun, AsunDundun, Asundu[n]?
You can see it right? That it doesn’t matter what you call it, its delicious any which way.
Three things…wait five:
- I’m from Edo state and yam is in our blood. In fact, I daresay my bones are made from the creamiest, most delicious tubers of yam.
- I love fried yam. And goatmeat. I remember creating a delicious pairing of Cabrit and Fried yam on a virtual culinary tour a few years ago. So yummmmmmm
- My favourite restaurant in Lagos is TerraKulture. I only ever order the fried yam and goat meat because what else is there?
- Did I say three? Well 4. Maybe even 5. At 4 is the idea of yam hash where I combined cubes of boiled yam, then pan fried them with vegetables and stew – meat wasn’t the focus here
- And then, this weekend past when I created asundodo, I realized that I yam would work a TREAT so there…
Fried yam, steamed, cubed, soaked in water over night, strained and then deep fried. I know – many steps but all about deliciousness
You’ll also need Asun (I ordered some in); fresh onions, thinly sliced; and a mix of green and red (bell) peppers – I used Tatashe -, thinly sliced or in small dice.
Then you’re ready. Sautee asun and veg. Once hot, add diced and fried yam…
Voila. All done. It looked and tasted amazing. The yam softened in bits…the sauce was spicy, there was crunch from some parts – the ribs but also the peppers. I liked it but will do one thing next time – I’ll save some of the yam and sprinkle on top (without stirring in) next time. I think the contrast in the yam textures would make this next level!
So whaddya think?