Air Fryer Yam Fries (Dundun)

• 1.5 lbpuna yam — true white yam from an African or Caribbean grocer — not sweet potato
• 1.5 tbspneutral oil
• 3/4 tspfine sea salt
• 1/2 tspcayenne pepper — optional, or serve with pepper sauce instead

Method

1. 01

   Peel the yam with a sturdy knife or peeler — the skin is thick and bark-like — and cut it into batons about a half-inch square and three inches long. Rinse them well in cold water to wash off the starchy, slippery surface, then drop them into a bowl of salted water while you work; peeled yam browns quickly in air.

2. 02

   Parboil the batons in the salted water for 5 minutes — just to take the raw edge off, not to soften them through. Drain and let them steam-dry completely. Dry surfaces are what crisp.

3. 03

   Toss the batons with the oil, salt, and cayenne if using. Arrange in a single layer in the air fryer basket, working in two batches if needed — crowded yam steams instead of browning.

4. 04

   Air fry at 380°F for 20 minutes, turning the fries at the halfway mark, until the outsides are golden and lightly blistered and a knife slides into the centers with no resistance.

5. 05

   Taste one and add salt while hot. Serve immediately, ideally with a spicy Nigerian pepper sauce or a fried-tomato stew for dragging them through.