Nigerian Yam pottage is one of those dishes we all cook at one time or the other. You throw in your yam, tomatoes, pepper seasonings, palm oil and fish and there you have it .
The challenge sometimes though is that if you are cooking with new yam this dish could be a disaster. When buying yam, you can sometimes rely on the expertise of the seller. They will tell you if it’s for pounding or boiling for eating. This latter variety is what is suitable for Yam pottage. But when yam is older say between December-June, this is always my best time for yam. We have Abuja yam, Onitsha yam, Markudi yam, Efuru and so many varieties. Some species like the Onitsha yam are seasonal just lasting for a few months after harvesting.
I have packed lots of vegetable in this dish so I can enjoy it without overdoing on the yam. Choice of vegetables depends on what you have; Ugwu, Okro,Aleho.
Some people cook the pottage without vegetables,mash it up and serve with pepper stew, others cook with vegetables leaving the pieces of yam in a thick sauce. I am preparing this pottage or is it porridge, whatever… It is one pot of cooking that is tasty
Recipe for Yam Pottage
- 8 medium cubes Yam
- 2 cooking spoons ground Tomato/Pepper blend
- 1 medium size Onion
- 1 medium bunch Tete( aleho )
- One cup shredded Smoked fish
- 1/2 cup smoked Shrimps
- 1 1/2 cooking spoons Palm oil
- 2 seasoning cubes
- 1 liter of Water
- Salt to taste
Method
- Place yam pieces in the pot and add the water which just covers the yam
- Bring the yam to boil
- Add the chopped onion,tomato/ pepper, smoked fish, smoked shrimps, and seasoning
- Boil till yam is almost cooked, about 20minutes
- Add the crayfish and adjust for salt and cook for 3 minutes
- Stir with a wooden spoon to help mash some pieces of yam to thicken the sauce
- Add the oil and cook for another 2minutes
- Finally add the vegetables and cook for 3 minutes
This looks aww.