Yamarita (Egg-Coated Yam)

Slice yam into 2-inch thick pieces and remove skin.

Cut yam into thick lengthwise strips, rinse to remove any dirt and place in a medium-sized pot.

Add salt and just enough water to cover the yam in the pot.

Cook for about 15 minutes or until yam is soft but not falling apart.

Drain the water and set aside to cool while you prepare the eggs.

Break the eggs into a small bowl, add a pinch of salt, whisk and set aside.

Sift the flour into another small bowl, add pepper and a pinch of salt; mix and set aside.

Heat the oil in a frying pan on medium heat.

Dip a slice of yam in the flour and roll to coat the sides, then dip in egg wash, making sure to coat well; transfer yam slice to the hot oil and let fry until golden brown.

Once fried, remove from the pan and drain on paper towels.

Repeat direction until all the yam slices have been fried.

Serve with Peppered Stew, Egg Sauce or any type of stew depending on your taste.