Fried yam commonly called Koliko in Togolese cuisine is a popular easy dish in Togo.

Everyone got different favorite cut, and cooking technique varies depending on the mood :).

The parboil technique

The parboil technique is not classic but it is a twist that helps the yam chip with savor and tenderness. This technique wasn’t popular, because I remembered my grandma did it for us awhile back. But this way is making its comeback since the species of yam we are buying lately are not the perfect species for frying. These yams are not naturally savory like the Laboko yam species. I add an extra twist to the technique, by not just boiling the yam in a mild salty water, but in a savory flavorful water. Yes the garlic and onion powder boost the flavor of this yam dish, which makes it easier to just eat as is without any dipping sauce. You can even add some bouillon to the boiled water!

You can air fry the on a potato setting as well, by spraying a little oil on it.

Dipping Sauce

For the dipping sauce, you do not have to have this one as you can use your favorite dipping sauce.

I love using sardine with it, and not all kind of sardine brands. The brand Titus it the sardine that works well with this recipe. If you do not have salsa on hand, just puree tomato, onion, jalapeño pepper together and you are good to go.

It is essential to have the sauce ready before frying the yam as the yam taste best when eaten immediately after removed from oil! Do not mix the sardine to the salsa mixture to allow your vegan friend to enjoy this delicious.

I hope next time you find yam in a specialty store you will grab it and try this recipe.