Roasted Yam

What we know so far

Roasted yam is the street food that stands beside boli at the roadside charcoal grill: thick slices of white puna yam roasted until the outside is dry and crunchy and the inside moist, eaten dipped in a pepper sauce of pounded scotch bonnet, onion and palm oil, with sliced oil-bean seeds (ukpaka) in the Igbo version. It is dry-season food, yam harvest food, and in the east it opens the new yam festival. At home it is done under the oven grill; at Christmas it is roasted alongside plantain and a whole mackerel rubbed with suya spice.

The draft was written from 2 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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