|Puna Yam tuber||1 medium (≈ 2kg)|
|Red palm oil||3 tbsp|
|Vegetable oil||1 tbsp|
|Ground crayfish||1 tbsp|
|Dry fish and or meats -tiny bite size chunks||As much as you want! :)|
|Tomato Sauce||2 cups|
|Knorr bouillion seasoning||2 tbsps|
|Dry ground pepper||1 tbsp|
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 🙁
- Prepare your tomato sauce. See this post on tomato sauce
- Dice the onion.
- Peel and cut the yam into small chunks. Wash the pieces and place in a pot. Add just enough water to cover the yams Note: Unfortunately, it’s really difficult to find good yam, so the deep cuts you see are portions that were bad.
Let’s cook the yam!
- Start cooking the yam on medium heat. Add the salt, ground crayfish and any cooked meats or dry fish you’d like now.
- Once the water starts boiling, and the yam is cooking, add the palm oil, tomato sauce, dry pepper, diced onions and Knorr seasoning
- 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
- I garnished with fresh Spinach for the sake of preserving nutrients, although the vegetables are traditionally cooked with the dish.
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