A southern-comfort favorite, fried green tomatoes, gets a hit of West African flavor by being coated in yaji (suya spice mix) inside and out. Crunchy green tomatoes, heat and a cool dip make this side dish errythang and then a whole lot me.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Yaji Seasoned Fried Green Tomatoes
Let's call these the West African version of fried green tomatoes shall we? We've taken a Southern comfort and added a dose of flavorful heat along with the smoky garlicky flavor of country onions. Fusing cuisines by adding new spices to foods we love is a great way to explore new food cultures. This recipe is a great one to prepare as a starter at your next dinner party. We highly recommend it.
4 medium, firm green tomatoes
Coarse sea salt
½ cup all purpose flour (or gluten free alternative all purpose flour)
1 tsp yaji
½ tsp country onion
½ tsp sea salt
½ cup milk (we used oat milk)
1 egg (we used vegan egg replacer or 1 tbsp ground flax seeds + 3 tbsp warm water)
½ cup panko
½ cup white cornmeal
1 tbsp yaji
1 tbsp yaji
Prep: Slice the green tomatoes into 3 - 4 even slices each (about ½ an inch each). Place them in a bowl, sprinkle them with salt on both sides and set aside for 25 - 30 minutes - this process will draw out the moisture from the tomatoes. After 25- 30 minutes, gently pat them dry with paper towels and begin with breading.
Setup a breading station. In three separate shallow bowls; whisk together the the all purpose flour, ½ tsp country onion, 1 tsp yaji and salt in bowl 1. Whisk together the milk (or plant milk) and egg (or egg replacer) in bowl 2. Mix the breadcrumbs, cornmeal and 1 tbsp of yaji whisked together in bowl 3
Dip each slice into each of the bowls, first in the flour mixture, then the milk-egg mixture, then the panko-corn mixture.
Lay them on a wire rack set inside a baking tray and repeat the process until all slices are coated and leave for about 5 minutes for the coating to set
Heat the oil in a large cast iron skillet on medium-high heat. Place 3 - 4 tomato slices in the skillet and fry until golden brown, flipping them over half way through - fry them for 3-4 minutes per side. Note: Adjust the heat to ensure the pan and oil do not get too hot.
Place the fried tomatoes on a paper towel lined plate and repeat the process with the remaining slices. Serve immediately with your dip of choice.
The dip can be any dip you choose. Fried green tomatoes are normally paired with a remoulade sauce. Given this version of fried green tomatoes are quite spicy, you can pair them with a cooler sauce to balance the heat. Free free to increase or decrease the amount of yaji used in this recipe.