Coconut Yam Pottage

A friend who visited Badagry beach over the weekend came to my house with a basket full of coconuts as her way of contributing to my food stock for the blog.
Talking about beach, I remember that it’s been quite some time since I last visited the
Having featured quite a lot of things made from coconut, I had to put on my creative cap to come up with something that will put some of the coconut to good use. Onitsha yam and some shrimps at home , I set out to work.
I do not particularly like new yams but the one called Onitsha yam is quite tasty  but only lasts for about three months after which they disappear or just starts to rot away. There are other such interesting varieties out there. I know that some people tend to use sugar to make it interesting to eat new yam. I will like to read how you cope  with cooking and enjoying new yam.
Here is my creation Coconut Yam Pottage an inspiration from Coconut Rice.

Recipe
12 cubes of Yam
2 pieces Coconut
Pieces of Shrimps
Pieces of Mackerel fish ( optional)
2 tablespoons ground Crayfish
1  tablespoon ground Shombo Pepper
2 table spoon Tomato purée
1 whole Onion (chopped)
1 cooking spoon Coconut Oil ( optional)
2 cooking spoons of sliced Carrots
Handful of chopped Cabbage
Seasoning to taste
Salt to taste

Method
1, Grate the Coconut or blend , add warm water and get out the milk
2, Bring the milk to the boil, add all ingredients and the yam and cook till yam is cooked. Keep the vegetables to add it last.
3, Stir the pottage when almost cooked taste and correct seasoning and salt.
4, Add the vegetables and cook for about 2-3 minutes .
5, Serve hot