African dishes are traditionally accompanied by a variety of starchy vegetables and flours cooked in many different ways. These dishes are the base upon which African stews and sauces are served. They may be simply pounded vegetables or more complex preparations such as Benin’s Dun Dun.


6 medium-sized sweet potatoes, peeled and cut into -inch slices

1 teaspoon salt

4 cups water

1 teaspoon freshly ground black pepper

1 cup flour

2 eggs

oil for frying

6 medium-sized scallions, chopped


Place the sweet potato slices in a heavy pan with 1 teaspoon of salt and all but 2 tablespoons of the water. Bring to a boil and continue to boil until the potatoes are tender. Drain and allow them to dry. Meanwhile, mix the remaining salt and the pepper with the flour in a small bowl and set aside. Beat the eggs lightly with the remaining water. In a heavy skillet, heat the oil to 350 - 375F. Dip the sweet potato slices first in the egg, then in the flour. Fry them in the oil until they are browned on both sides. Serve hot, topped with the chopped scallions.


Serves 6.


country : Benin

course : side dish


source : Iron Pots & Wooden Spoons : Africa’s Gifts to New World Cooking / Jessica B. Harris