Igname Frit Ultra Croustillant 🇬🇭
👉 Igname Frit Ultra Croustillant 🇬🇭 is a easy Ghanaian recipe that serves 4. 250 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 35 min | Cook: 7 min | Total: 1 hr
Cost: $5.56 total, $1.39 per serving
Ingredients
- 1.5 kg Ignam (Yam) (Pona variety preferred, peeled and cut into diamond shapes)
- 1 tsp Salt (For soaking)
- 0.5 tsp Turmeric Powder (Adds yellow colour, optional)
- 500 ml Sunflower Oil (High smoke point for deep frying)
Instructions
Trim and Cut Yam
Remove any rotten spots, then cut the yam into uniform diamond‑shaped pieces about 1 cm thick.
Time: PT5M
Wash Thoroughly
Place the cut pieces in a large bowl and rinse under cold water at least three times until the water runs clear.
Time: PT5M
Soak with Salt and Turmeric
Add 1 tsp salt and ½ tsp turmeric powder to the bowl, fill with cold water, stir gently and let the yam soak for 10–15 minutes.
Time: PT15M
Drain and Dry
Drain the water using a colander, then pat the yam pieces dry with kitchen towels or paper towels.
Time: PT5M
Heat Oil
Pour 500 ml sunflower oil into a deep skillet and heat over medium‑high heat until it reaches about 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry Yam in Batches
Add a handful of yam pieces to the hot oil, being careful not to overcrowd. Fry for 4–5 minutes, stirring gently, until golden brown.
Time: PT5M
Temperature: 350°F
Drain and Rest
Using a slotted spoon, lift the fried yam onto a plate lined with paper towels to absorb excess oil.
Time: PT2M
Serve
Serve the crispy fried yam hot, optionally sprinkled with chili powder or accompanied by a dip of your choice.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 2g
- Carbohydrates
- 45g
- Fat
- 8g
- Fiber
- 4g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Ignam (Yam): Sweet potatoes, Regular potatoes
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: Paprika for colour
- Instead of Sunflower Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Plastic Bowl
- Colander or Sieve (optional)
- Kitchen Towels or Paper Towels
- Deep Skillet or Frying Pan
- Thermometer (optional) (optional)
- Slotted Spoon or Tongs
- Plate lined with paper towels
Critical Steps — Do Not Skip
- Trim and cut yam into uniform diamond shapes
- Wash until water runs clear
- Soak with salt and turmeric for colour
- Dry pieces thoroughly before frying
- Heat oil to the correct temperature (350°F)
- Fry in small batches without overcrowding
Chef Tips from the Video
- Pona variety yam gives the best texture and flavor for frying.
- Maintain a steady oil temperature by adjusting the heat between batches.
- Season with a pinch of salt immediately after draining for extra flavor.
Troubleshooting
Yam pieces are soggy after frying.
Make sure the pieces are patted completely dry before frying and that the oil is hot enough (350°F). Fry in small batches.
Fried yam looks pale and greasy.
Increase the turmeric amount for colour and ensure the oil temperature is maintained; avoid adding too many pieces at once.
Oil splatters excessively.
Dry the yam thoroughly and lower the pieces gently into the oil; use a splatter guard if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven to retain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑lock bag; lasts up to 1 month. Reheat in oven.
Room temperature: Not recommended beyond 2 hours as the fried yam will lose crispness.
Make-Ahead Tips
- Soak the cut yam in salted water with turmeric up to 2 hours ahead; keep refrigerated.
- Fried yam can be reheated in a pre‑heated oven at 350°F for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fried ignam (yam) in Ghanaian cuisine?
Yam is a staple in Ghana and is celebrated during festivals such as Homowo and New Year. Fried yam, known locally as "kekele," is a popular street‑food snack and side dish that showcases the simplicity and comfort of Ghanaian home cooking.
What are the traditional regional variations of fried ignam in Ghana?
In coastal regions, fried yam is often served with a spicy pepper sauce, while in the northern savannah areas it may be paired with groundnut soup. Some families add a pinch of smoked fish or onions for extra flavor.
How is fried ignam traditionally served in Ghanaian households?
It is typically served hot on a banana leaf or a simple plate, accompanied by fresh chilies, sliced onions, or a side of avocado. It can be eaten as a snack, a side to rice dishes, or part of a larger communal meal.
During which occasions is fried ignam commonly prepared in Ghana?
Fried yam appears at celebrations such as weddings, birthdays, and community festivals, as well as everyday meals. It is especially popular during the harvest season when fresh yam is abundant.
What authentic ingredients are used in traditional Ghanaian fried ignam?
The authentic recipe uses Pona (or "Pona Ponayam") yam, salt, and sometimes a small amount of turmeric for colour. Sunflower or palm oil is the traditional frying medium, and the dish is often seasoned with local chili peppers after frying.
What other Ghanaian dishes pair well with fried ignam?
Fried yam pairs beautifully with groundnut soup, palm nut soup, grilled tilapia, or a simple tomato‑onion relish. It also complements stews like "kontomire" (cocoyam leaves) and bean dishes.
What are the most common mistakes to avoid when making fried ignam at home?
Common errors include not washing the yam pieces enough, frying with wet pieces, overcrowding the pan, and letting the oil temperature drop too low. Each of these results in soggy or greasy yam.
Why does this recipe call for soaking the yam in turmeric water before frying?
Soaking infuses a subtle yellow colour and helps remove excess surface starch, which reduces oil absorption and yields a crisper texture. Turmeric also adds a mild earthy flavor.
Can I make fried ignam ahead of time and how should I store it?
Yes, you can fry the yam ahead, let it cool, then store it in an airtight container in the refrigerator for up to three days. Reheat in a pre‑heated oven at 350°F for a few minutes to restore crispness.
What does the YouTube channel LA CUISINE D’AMA specialize in?
The YouTube channel LA CUISINE D’AMA focuses on authentic West African home cooking, especially Ghanaian recipes, sharing traditional techniques, cultural stories, and practical tips for home cooks around the world.
How does the YouTube channel LA CUISINE D’AMA's approach to Ghanaian cooking differ from other African cooking channels?
LA CUISINE D’AMA emphasizes personal storytelling, uses locally sourced ingredients available in Europe, and often demonstrates traditional shaping methods—like the diamond cut for yam—while keeping the instructions simple and accessible for beginners.
Last updated: August 24, 2026
