African Yam Fries

Yєlє Ni Ashi

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Preparation info

    • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Ironically, these days in restaurants in Accra it often seems easier to buy “potato chips”—what are known as “French fries” in the U.S.—than it is to get freshly made, superb, and tasty indigenous African yam fries. Warning: If making these for a Ghanaian male away from home he might become your friend for life.


  • Fresh African yams*
  • Vegetable oil for frying



  1. Peel and cut the yams as for French fries (as thick or thin as desired), and sprinkle them with salt. (One 1970 Ghanaian cookbook advises cutting the yam into pieces 1-inch square and ½-inch thick.)
  2. Fill a deep fryer or cooking pot with enough vegetable oil to cover the yam pieces and heat to about 360 to 375 degrees F. Do not fill the pot over half full to prevent it boiling over when the yams are added.
  3. Fry the yam pieces in batches for about 5 minutes (depending on the size of the pieces) or until they are a light creamy yellow and just crisp but cooked through. Remove with a slotted spoon, or lift the basket if using a fryer.
  4. Drain excess oil on paper towels.

To serve

In Ghana these are served with some Shito, Fresh Pepper Sauce, or a tasty Ghanaian stew.