Yamarita and BBQ Sauce

To make homemade BBQ sauce for Yamarita, mix 1 cup of ketchup, 2 tablespoons of mustard, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 2 tablespoons of apple cider vinegar, 1 teaspoon of hot sauce, 2 teaspoons of smoked paprika, and 2 teaspoons of brown sugar in a pot. Cook on low heat for 10 to 15 minutes, stirring continuously to prevent splattering.

Yes, you can make Yamarita gluten-free by substituting regular flour with a gluten-free flour blend. Ensure that all other ingredients, especially the BBQ sauce components, are also gluten-free to maintain dietary compatibility.

To store leftover Yamarita, place the fried yam slices in an airtight container and refrigerate for up to 3 days. For the BBQ sauce, store it in a separate airtight container in the fridge, where it can last for up to a week. Reheat the yam slices in an oven or air fryer to retain their crispiness.

Yamarita pairs well with a variety of sauces and dips. You can serve it with ranch dressing, garlic aioli, or even a spicy sriracha mayo for an extra kick. Additionally, a side of fresh salad or coleslaw complements the dish nicely.

To ensure your yam is cooked perfectly, boil the yam slices in water for about 10 minutes. Check for doneness with a fork; the yam should be tender but not mushy. After boiling, drain the water and proceed with the frying process for a crispy texture.