Yam Pottage




20 min


1 hr


  • 1 medium (≈ 2kg) Puna Yam tuber
  • 3 tbsp Red palm oil
  • 1 tbsp Vegetable oil
  • 1 tbsp Ground crayfish
  • As much as you want! :) Dry fish and or meats -tiny bite size chunks
  • 2 cups Tomato Sauce
  • 1 small Onion
  • 2 tsps Salt
  • 2 tbsps Knorr bouillion seasoning
  • 1 tbsp Dry ground pepper

This is essentially stewed yams, hence the name, yam pottage.

Some call it ‘yam porridge’ which is technically incorrect, since a porridge is usually made from a cereal.
Anyway, I digress.

Yam is one of those things that’s not readily available depending on where you live outside of Nigeria, but international grocery stores usually have. For those of us in Indiana close to Indianapolis, we are lucky to have Saraga 🙂 which is where I got my yam. In fact, regardless of which country you’re from, the Indianapolis location has just about everything you might be looking for.

Prep Steps 🙁

  1. Prepare your tomato sauce. See this post on tomato sauce
  2. Dice the onion.
  3. Peel and cut the yam into small chunks. Wash the pieces and place in a pot. Add just enough water to cover the yams
  4. Peeling Yam

    Peeling Yam!

    Note: Unfortunately, it’s really difficult to find good yam, so the deep cuts you see are portions that were bad.
    Peeled Yam

    Peeled Yam!

Let’s cook the yam!

  1. Start cooking the yam on medium heat. Add the salt, ground crayfish and any cooked meats or dry fish you’d like now.
  2. Boiling Yam

    Boiling Yam!

  3. Once the water starts boiling, and the yam is cooking, add the palm oil, tomato sauce, dry pepper, diced onions and Knorr seasoning
  4. Peeled Yam

    Oh yea!

  5. Mash as much of the yam as you can. Some people, like my dad want to still be able to chew some yam in the food, I prefer it mashed. However, I was partly craving the actual yam, so I didn’t mash as much as I would have liked
  6. Cooked Yam Pottage

    Cooked Yam Pottage!

  7. I garnished with fresh Spinach for the sake of preserving nutrients, although the vegetables are traditionally cooked with the dish.

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  1. I have tried this recipe and I can personally endorse that it is GOOD! the palm oil adds a very distinct, rich flavor and if you get the right yam, you won’t be able to stop eating this stuff.

    I know you’re supposed to eat this by itself but it was so good that i found myself adding it to rice Lol

    Nice one, Naija chef! #TeamNaijaChef

    • Getting good yam is definitely key! And the flavor of palm oil needed in dishes like this cannot be replaced by any other oil! 🙂

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