Peanut Butter Chicken Loaded Fries
- 3 tablespoons peanut butter (smooth or chunky)
- 1 tablespoon yajin kuli or suya pepper (plus extra to sprinkle)
- 2 teaspoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar or honey Juice of 1 lime
- 1 cup suya spiced chicken (chopped up)
- 1 cup vegetables to top (chopped tomatoes, onions, cucumber, pepper, etc)
- 500 grams Sympli Thick Cut Chips or Sympli Straight Cut Fries (according to preference)
- 1 teaspoon fish sauce
- 1/4 teaspoon Nigerian dry pepper or Cayenne powder (to taste)
To make the sauce: in a small pot combine the peanut butter, yajin kuli, light soy sauce, sesame oil, dry pepper, lime juice, ¾ cup of hot water, and if using, fish sauce and dry pepper. Cook on low heat, stirring or whisking until combined and creamy, about 2 to 3 minutes. Taste and adjust seasoning accordingly. Remove from the heat, and set aside.
Deep fry Sympli Straight Cut Fries at 180 °C (356 °F) for 3.5 mins, or oil brush and bake at 225 °C (437 °F) for 8 minutes.
Remove and strain for 2 minutes, then put into a serving plate or platter.
Top fresh yam fries with the sauce, chicken and vegetables.
Sprinkle extra yajin kuli over the top.
Refrigerate leftover sauce and use within 3 days or freeze and use within a month.
Recipe: Ozoz Sokoh
Photography: Joel Adu