Peel yam, taro or sweet potato. Cut into
2.5cm (1 inch) cubes and place in a steamer to cook until soft. Allow to
cool slightly, then mash. Stir in salt, pepper, curry powder and chili
powder and mix to a smooth paste with melted lard. Sweet potato is
usually of a much more moist consistency than yam or taro, so if it
used, omit lard and substitute a little flour, preferably split pea or
Knead for several minutes to distribute
the spices evenly, then with oiled hands roll into balls about 4cm (1.5
inches) in diameter. Put on a square of muslin, with space between each.
Cover with another piece of cloth and carefully press down to flatten a
little. Press the thumb or forefinger through each flattened cake to
form a ring. Remove cloth. Smooth edges of each ring and coat thickly
with breadcrumbs. Let stand for 15 minutes, in the refrigerator if
kitchen is warm.
Heat oil to smoking point, turn heat down
very slightly and fry yam rings quickly until crisp on the surface but
still soft inside. Lift out and drain on absorbent paper. Serve either
warm or cold.