Ramadan (Iftar & Sahoor)

How to make Doya da Kwai - a.k.a Yamaritta


  • Yam (1/2 tuber)
  • 4 Eggs
  • 2 Maggi Bouillon cubes
  • 1 teaspoon Garlic powder
  • 1/2 cup Onions (chopped) 
  • 1 cup Scotch bonnet peppers (Attarugu) crushed
  • Vegetable Oil (for deep frying)
  • Peel and cut yam into desired shape.
  • Wash and boil in a pot of salted water till soft.
  •  Heat vegetable oil for deep frying.
  • Break eggs in a bowl, add bouillon cube and beat.
  • Dip boiled yam in eggs and transfer to hot oil to fry until golden and crunchy. Repeat until all yams are fried. 
  • Transfer fried yams to a colander lined with paper towel to remove excess oil. 
  • To make pepper sauce, crush peppers using mortar and pestle or roughly blend in food processor. 
  • Heat 3 tablespoons of vegetable oil, add chopped onions, sauté for a minute. Then add peppers, garlic powder, and season with boullion cube. Cook for about 2 minutes only. Garnish with chopped scent leaves if desired and enjoy!

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