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Dundun

Also known as Dundun (Fried Yam — Lagos Market Style)

Dundun is the street-food name for deep-fried white yam sold at Lagos and Yoruba market stalls, road junctions and school gates. The street vendor's Dundun is fried in a mixture of vegetable oil and palm oil for distinctive colour and flavour, and served with a fiery Ata Dindin sauce.

Dundun, Nigerian cooking

Ingredients

  • 1 big white yam tuber, peeled and cut into thick irregular pieces
  • A mixture of vegetable oil and palm oil for frying (half and half)
  • Salt FOR THE STREET-STYLE ATA DINDIN:
  • 4 big ripe tomatoes, blended
  • 3 Tatashe, blended
  • 4 Atarodo, blended
  • 3 cooking spoons of vegetable oil
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cutting Street Style. Peel and cut yam into large, thick, irregular chunks — rustic and generous, not delicate. Rinse. Season lightly with salt.

  2. 02

    Parboiling. Briefly parboil the yam for 5 to 7 minutes — ensures the interior cooks through without the exterior burning. Drain and pat dry.

  3. 03

    Frying in Mixed Oil. Heat half vegetable oil, half palm oil to moderate-to-hot heat. The palm oil gives the characteristic golden-orange street-stall colour. Fry yam pieces in batches for 6 to 8 minutes until golden-brown and crispy.

  4. 04

    Making the Ata Dindin. Fry blended peppers in oil for 20 to 25 minutes until deeply cooked and oil floats. Add crayfish and seasoning.

  5. 05

    Serving. Drain Dundun on paper. Serve hot with hot Ata Dindin poured over or alongside.

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