Thick rounds of white yam roasted over open coals until the outside chars and the inside turns fluffy, eaten hot with a dipping sauce of red palm oil whisked with ground pepper, onion, and salt (ata-epo) — roadside fire food at its most elemental.
Isu sisun is roadside and roadside-mechanic food — yam roasted in a drum of coals at the corner, the smell of charred tuber and palm oil pulling people in. It is honest fire cooking, the kind that needs no kitchen, descended from open-flame cooking older than any stove.
Roasting yam over fire — no oil in the cooking — leaves a clean complex carbohydrate rich in potassium, vitamin C, and resistant starch, with a lower glycemic load than boiled-and-mashed starches. The palm-oil dipping sauce, eaten in modest amounts, adds tocotrienols and beta-carotene. This is one of the lowest-fat ways to eat yam.
Roast thick rounds or chunks of peeled white yam directly over hot coals (or in a hot oven), turning until charred outside and tender within. Whisk red palm oil with ground dried pepper, minced onion, and salt for the ata-epo dip. Eat the roasted yam dipped or drizzled.
Free, no account needed to ask.