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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.