Fried Yam Made With Love and blended with kulikuli

 

I grew up watching this dish get made for celebrations, for slow afternoons and for guests who arrived with empty hands and big smiles. In the north of Ghana, food is simple and honest. This recipe, which I call Fried Yam Made With Love, brings together yam, plantain, and kulikuli into a meal that tastes like home. I write this in a way you can follow easily. I use plain words and clear steps so you can cook it today.a

Why this dish matters

Yam is a staple across Ghana. In the north, people turn it into many dishes, but fried yam has a special place. It is food for sharing. It is food for telling stories. I like how the yam soaks salt and becomes slightly crisp outside but soft inside. The plantain adds a sweet contrast. The kulikuli mixture gives the dish a crunchy, nutty heat that makes every bite sing. When you cook it with patience and care, it really does taste like love.

Ingredients

• Yam — enough for the number of people you will serve. Choose firm yams.
• Salt — for the soaking solution and to season.
• Kulikuli — groundnut sticks, to be pounded into powder.
• Powdered pepper — to your heat preference.
• Spices — any simple dry spice you like. I often use a little ginger powder and smoked paprika.
• Plantain — ripe or slightly ripe so it fries well.
• Oil — for frying. Use a neutral oil with a high smoke point.

Method

1. Prepare the yam

   • I peel the yam and slice it into the size I want. You can slice into rounds, sticks, or cubes. Pick a size that fries evenly.
   • I drop the sliced yam into a bowl of salt solution. This is just water with a little salt. Let it sit to absorb the salt and to keep the yam from discoloring.

2. Prepare the plantain

   • I peel the plantain and put the pieces in a separate bowl. I wash them and add a small pinch of salt. Let them sit too so they absorb the salt.

3. Frying order

   • I heat a frying pan with enough oil to shallow fry. When the oil is hot, I fry the plantain first. Plantain cooks faster and I want it to get a nice golden color without overcooking the yam.
   • After the plantain is done, I fry the yam until the outside is golden and slightly crisp and the inside is soft. I remove both from the oil and set them on paper or cloth to drain excess oil.

4. Make the kulikuli pepper mix

   • I pound the kulikuli sticks until they become a powder. You can use a mortar and pestle or a small blender for a short pulse.
   • I mix the powdered kulikuli with powdered pepper, a little salt, and any spice I like. Taste and adjust. This mixture is the heart of the dish. It gives nutty crunch and a spicy kick.

5. Serve

   • I place a good helping of yam and a few pieces of plantain on the plate. I sprinkle the kulikuli pepper mix over the food.
   • I then pour a small spoon of hot oil over the sprinkled mix. The hot oil releases the aroma and brings everything together. The oil helps the spices cling to the yam and plantain.

Tips for the best result

• Use firm, fresh yam. Old or soft yam will not fry well.
• Cut the yam pieces in a uniform size so they cook evenly.
• Soak both yam and plantain long enough to absorb a little salt, about 10 to 15 minutes. This step improves taste and texture.
• Fry plantain first so the yam does not soak up too much oil.
• Keep the oil hot but not smoking. If oil is too cool, the food will absorb too much oil and become soggy. If oil smokes, it will taste bitter.
• Pound the kulikuli to a powder that still has some texture. A totally fine dust will lose crunch; leaving small bits gives bite.

Variations and small changes I love

• Add fresh chopped onions to the kulikuli mix for a bright bite.
• Use smoked chili or dried smoked pepper for a deeper flavor.
• For a lighter version, roast the yam in the oven with a little oil instead of frying. Finish with the kulikuli mix and a drizzle of hot oil just before serving.
• Serve with a simple tomato and cucumber salad for freshness.
• For extra richness, add a small spoon of peanut butter into the kulikuli mix and thin it with a little hot oil.

Serving and sharing

I like to serve this dish hot and straight from the pan. It pairs well with a soft chilled drink, a simple green salad, or a bowl of pepper sauce if you want more heat. In my house we eat with our hands and use the pieces of plantain to pick up yam and vice versa. The kulikuli mix is shared in a small bowl at the center and people sprinkle as they wish. This kind of serving invites conversation and slow eating.

A simple story about making it with love

Once, during a rainy season, I made this for friends who had traveled long. We had little else but yams, a few plantains, and a bag of kulikuli. The fried yam smelled of the oil and the groundnuts. We laughed while I pounded the kulikuli by hand. The first bite tasted better than food from a fancy place. That day I learned that good food needs little more than good company and care.

Final note

This recipe is easy and full of heart. It shows how simple ingredients can become something special. When you make Fried Yam Made With Love, take your time. Let the yam and plantain absorb salt. Fry with steady heat. Pound the kulikuli with patience. Serve warm and watch faces light up. Cooking this dish is not only about feeding the body. It is about giving comfort, making memories, and sharing a bit of the north of Ghana. Make it once, and you will want to make it again.