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Dundun

Also known as Dundun (Fried Yam — Street Style)

Dundun is the Nigerian street-food name for deep-fried white yam — one of the most widely eaten street foods across Southern Nigeria. Unlike boiled yam which is soft and white, Dundun is fried until the exterior is crispy and golden while the interior remains soft, fluffy and slightly sweet from the natural starch of the yam.

Dundun, Nigerian cooking

Ingredients

  • 1 big white yam tuber, peeled and cut into thick slices or wedges
  • Vegetable oil for deep-frying
  • Salt FOR THE ATA DINDIN DIPPING SAUCE:
  • 4 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 3 Atarodo (hot chilli peppers), blended
  • 3 cooking spoons of vegetable oil
  • 1 big onion, sliced
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Preparing the Yam. Peel the yam and cut into thick slices approximately 1.5 fingers width thick, or into large wedges. Rinse under cold water. Season lightly with salt and allow to sit for 5 minutes — the salt draws out a little surface moisture which helps achieve a crispier exterior.

  2. 02

    Parboiling (Optional but Recommended). For the best Dundun — crispy outside, perfectly cooked inside — briefly parboil the yam slices in salted water for 5 minutes. Drain and pat completely dry with paper towels. This ensures the interior is fully cooked before the exterior over-browns.

  3. 03

    Frying the Dundun. Heat vegetable oil in a deep pan to moderate-to-hot heat. Carefully lower the yam slices into the hot oil. Fry for 5 to 7 minutes, turning once, until deep golden-brown and crispy on both sides. Do not overcrowd the pan — fry in batches.

  4. 04

    Making the Ata Dindin. Fry the blended pepper mixture in oil for 20 to 25 minutes until deeply cooked and oil floats on top. Add ground crayfish, seasoning cubes and salt. Cook 5 more minutes. Serve hot alongside the Dundun.

  5. 05

    Serving. Drain the fried yam on paper towels. Arrange on a plate or in a paper bag. Serve with the hot Ata Dindin sauce poured over or served on the side for dipping.

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