Yam & Liver Stir fry

A Flavor-Packed Delight You Must Try!

If you’re a fan of yam and love experimenting with different ways to enjoy it, then this Yam and Liver Stir-Fry is for you! It’s hearty, flavorful, and has the perfect balance of crispy fried yam and well-seasoned chicken liver. Trust me, once you try it, you’ll keep coming back for more!

So, what makes this dish special? The combination of textures and flavors—moist and crispy yam, tender liver, and a spicy, aromatic pepper sauce. Plus, it’s super easy to make!

Let’s get right into it

What You’ll Need

Here’s everything you need to recreate this delicious stir-fry at home:

For the Liver

• Chicken liver (cleaned and trimmed)
• Ginger powder
• Garlic powder
• Onion powder
• Cumin
• Dried thyme
• Seasoning cubes or powder
• Salt (to taste)
• Water (just a little)

For the Yam

• 1 tuber of yam (peeled and cut into cubes)
• Salt (to taste)
• Oil (for frying)
• A little water (to get that crispy-yet-moist texture)

For the Pepper Sauce

• Onion (chopped)
• Scotch bonnet pepper (blended or finely chopped)
• Bell pepper (red and green)
• Curry powder
• Dried parsley
• Chicken stock (or water)
• Seasoning cubes/powder
• Extra bell peppers & spring onions (for garnish)

Step-by-Step Cooking Instructions

1. Prepping the Liver

First things first—let’s talk about chicken liver! If you’ve ever heard that rupturing the gallbladder makes the whole liver bitter, you’re not alone. Have you ever experienced this? Let’s discuss in the comments!

• Carefully clean and trim the liver, ensuring the gallbladder doesn’t rupture.
• Cut it into smaller bite-sized pieces.
• Boil for 5 minutes—you’ll notice some foamy stuff (let’s call them “toxins”) floating to the top.
• Drain, rinse, and return to the pot.

Now, let’s season it:

• Add ginger, garlic, onion powder, cumin, thyme, and seasoning cubes.
• Add just a small amount of water (liver cooks fast!).
• Let it simmer for 7 minutes, then remove from heat and set aside.

Pro Tip: Liver can be tricky to cook! Overcooking it makes it tough, so keep an eye on the timer.

2. Prepping the Yam

• Peel and cut the yam into cubes, then soak them in water to prevent discoloration.

• Season with salt and fry in hot oil.
• For extra crispiness, add a little water to the oil—this gives the yam a crispy outside while keeping it moist inside.

Pro Tip: Don’t overcrowd the pan when frying the yam. Fry in batches for the perfect golden crisp.

Also Try not to eat all the fried yam before the dish is ready! It’s that good.

3. Frying the Liver

• Heat some oil and fry the boiled liver until it’s dry but not rock-hard.
• Keep stirring to prevent it from crumbling. Once done, scoop it out and set aside.

Pro Tip: Chicken liver is softer than beef liver, so fry it carefully to prevent it from falling apart.

4. Making the Pepper Sauce

• In a separate pan, heat some oil (use the same oil from frying for extra flavor!).
• Add onions, Scotch bonnet, and bell peppers. No tomatoes in this sauce—just pure peppery goodness!
• Season lightly with ginger powder, thyme, curry, parsley, and seasoning cubes.
• Let it simmer for 1–2 minutes before adding a little chicken stock or water.

5. Bringing It All Together

• Add the fried liver and yam to the sauce, stirring everything to coat evenly.
• Chop some extra bell peppers and spring onions for garnish and toss them in.
• Let everything steam together for another 2 minutes—just enough for the peppers to soften slightly but still have some crunch.

Pro Tip: Don’t overcook the bell peppers! The crunch adds a nice contrast to the soft yam and liver.

Time to Eat! 

The color? Vibrant!
The aroma? Unforgettable!
The taste? 100% approved!

Serve hot and enjoy every bite of this flavorful yam and liver stir-fry. It’s perfect on its own but pairs well with a chilled drink or a side of fresh salad.

Storage Tips – Can You Save Some for Later?

Yes! If you have leftovers (which is rare because it’s too good to resist!), here’s how to store them:

🔹 Refrigeration: Store in an airtight container and refrigerate for up to 2 days. Reheat on a stovetop for the best texture.

🔹 Freezing: This dish is best enjoyed fresh, but if you must freeze it, store it in a freezer-safe container for up to 2 weeks. Thaw overnight in the fridge before reheating.

🔹 Reheating: Warm in a pan over low heat. Add a splash of water to bring back the moisture. Avoid microwaving for too long, as the liver can get tough.

Have You Tried This Yet?

If you love yam and want a new, delicious way to enjoy it, this recipe is for you! Give it a try and let me know in the comments—did you enjoy it? Would you tweak anything? Let’s chat!

And don’t forget—check out my online store for the cookware I used in this recipe.

Happy cooking! 🍽✨

FAQs

1. Can I use beef liver instead of chicken liver?

Yes, but it takes longer to cook. Simmer for at least 12–15 minutes instead of 7.

2. Why add water to the frying oil for yam?

This helps make the yam crispy on the outside while keeping it soft inside.

3. Can I air-fry the yam instead?

Yes! Toss in oil, season, and air-fry at 375°F (190°C) for 15–20 minutes, shaking halfway through.

4. How can I make this dish less spicy?

Use fewer Scotch bonnet peppers and add more bell peppers for a milder taste.

5. What can I serve this with?

Enjoy it alone or pair it with a fresh salad, fried plantains, or a cold drink.