Spicy Shito Pepper Sauce with Fried Yam

Ingredients

• 2 tbsp Dried Fish Powder
• 2 tbsp Dried Mushroom Powder
• 2 tbsp Ginger
• 4 cloves Garlic
• 2-3 Scotch Bonnet Peppers
• 1 medium Onion
• 1 cup Vegetable Oil
• 1 medium Yams

Instructions

1. 1If using, place the 2 tbsp Dried Mushroom Powder in a small bowl and add enough hot water to cover. Let it sit for 10 minutes to rehydrate.
2. 2Prepare your ingredients: Peel and finely chop the 2 tbsp Ginger, 4 cloves Garlic, 1 medium Onion, and 2-3 Scotch Bonnet Peppers. Be careful when handling the peppers; you may want to wear gloves.
3. 3Combine the chopped 2 tbsp Ginger, 4 cloves Garlic, 1 medium Onion, and 2-3 Scotch Bonnet Peppers in a blender. Blend until you have a smooth paste.
4. 4Pour the 1 cup Vegetable Oil into a large, heavy-bottomed pot. Heat the oil over medium-low heat (around 250°F / 120°C). Add the blended pepper mixture to the hot oil. Cook, stirring constantly, for 20-30 minutes, or until the mixture has darkened to a deep brown color and smells fragrant. The oil should also appear darkened.
5. 5Add the 2 tbsp Dried Mushroom Powder (if rehydrated, drain any excess water first) and the 2 tbsp Dried Fish Powder to the pot. Stir continuously for another 5-10 minutes, ensuring the powders are well incorporated and the sauce continues to darken and thicken slightly. The sauce is ready when it has a rich, deep color and a concentrated aroma.
6. 6While the sauce is cooking, prepare the yams. Peel the 1 medium Yams and cut them into thick fries, about 1/2-inch thick. Heat enough additional vegetable oil in a separate pan or pot to deep-fry the yams. Once the oil is hot (around 350°F / 175°C), carefully add the yam fries in batches. Fry for 8-12 minutes, or until they are golden brown and cooked through, with a slightly crisp exterior and tender interior. Remove the fried yams with a slotted spoon and drain them on paper towels.
7. 7Serve the fried yam fries hot with a side of the prepared Shito pepper sauce for dipping.

Substitutions

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