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Grilled Tilapia & Yam Chips by Kwaku Asare

Updated: Aug 1, 2023


To Ghanaians, grilled tilapia and fried yam are what fish and chips are to the English. Grilled tilapia in Ghana is traditionally served with the following accompaniments: fried yam, banks, and kenkey. For the sauce, Ghanaians have their meals with meko (blended red pepper, tomatoes, and onions) and shito (shrimp chili crisp sauce).


Think: crispy fish skin layered with spicy and smokey flavors and melt-in-your-mouth tilapia flakes. Get into this Ghanaian delight! London-based Chef Kwaku Asare of Kwaku's Kitchen shows us how to make Grilled Tilapia with Yam Chips.


Prep time: 1 hour

Cook time: 30 mins


For the Grilled Tilapia:

1 red bell pepper

1 medium white or red onion, chopped

1 teaspoon salt (or to taste)

1 tablespoon ginger & garlic mince

1 scotch bonnet pepper

1 teaspoon dried thyme

1 tablespoon of sunflower/vegetable oil

2 - 4 medium whole tilapia


For the garnish:

1 medium onion (thinly sliced)

1 medium red or green bell pepper

Meko, to serve

Shito, to serve


For the Fried Yam Chips:

Ghana Puna Yam

Vegetable Oil for Frying

1 tsp salt


For the Grilled Tilapia:

  1. For marinade, blend bell pepper, onion, garlic & ginger mince, scotch bonnet, and mixed herbs until smooth. Set aside.

  2. Clean your tilapia by removing the gills and fins with a sharp knife or scissors. Cut three diagonal slits on the tilapia and place it in a bowl.

  3. Cover with marinade; set aside in the fridge for at least 1 hour.

  4. Pre-heat your oven/grill to 350°F (180°C). Once hot, brush the grill rack with oil. Baste both sides of the tilapia with oil and place on grill.

  5. Grill for 10-15 mins on each side until the skin is slightly charred. Occasionally brush with leftover seasoning and oil to prevent dryness.

  6. In a small pot, fry your onions & red pepper for 3 mins and use to garnish.

For the Fried Yams:

  1. Peel and cut your yam into chunky chip sizes. Wash your yam, soak in water, add salt, and set aside for 3 mins.

  2. Fill a pot or deep fryer with enough oil to fry. Heat the oil for 5 mins on high heat until piping hot. If using a deep fryer, use the recommended settings for chips (170°C).

  3. Fry the yam in small batches for 6 mins until golden yellow. They should look crispy but well-cooked inside. Do not over-fry as it will become bitter.

  4. Place yam on a paper towel to drain excess oil and season with salt. Fry remaining yam until complete.

  5. Serve tilapia with yam chips, red pepper (meko) & shito.

Notes:

  • The grilled tilapia can also be cooked using an outdoor charcoal grill which gives it a more authentic smokey taste and flavor.

  • If yam is not available, you can substitute it with fries or roasted potatoes.

  • For extra soft tender tilapia, cover with foil and allow to cook for 5 more minutes on lower heat.

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