A lot of people like their yam pottage drier, with very little liquid, but over time I have tried yam pottage many ways and I think this saucy version is my all time favorite yam pottage recipe. The kind that I could eat 3 days in a row without feeling sick of it. The kind that I DID eat 3 days in a row… And there’s still some left over for tonight. Hehe.
One thing that I did a little differently with this recipe was to turn up the amount of smoked fish. Usually, there’s just a hint of smoked fish in yam pottage, but I loved smoked fish, so I decided to throw a LOT, (and I do mean, a lot) of it into the pot. It gave it this lovely fleshy texture, and you couldn’t eat a spoon of the yam pottage without coming across a small chunk of fish. Yum. Except if you don’t like fish, then in that case it’s “ew” and you don’t know what you’re missing out on.
Lastly, in this recipe, I didn’t use palm oil (gasp! I know). it didn’t taste much different though. Why didn’t I use palm oil? I was out of palm oil and I know I should have gone to the African store to buy some, but they have annoyed me one too many times so I rebelled. No other reason. *shrug*
The recipe is still the BOMB.COM! (or BOMB.CA seeing as I am in Canada) Enjoy 🙂
- Yam - 1 medium sized yam, diced in medium sized chunks
- Onion - 1 small, sliced
- Habanero pepper - 1. chopped
- Blended peppers/tomatoes - 4 cups
- Crayfish - 5 heaped tablespoons
- Seasoning cubes - 2
- Oil - 1 cup (Palm Oil preferred, Vegetable oil may be used)
- Smoked fish - 1 whole
- Spinach - chopped
- Salt to taste
- Boil the yam in salted water until it becomes tender (How: test with a fork and there should be very little resistance, but it will be firm enough to pick the yam up without it falling apart)
- Drain the water from the pot and place pot back on medium heat
- Add onions, peppers, blended pepper, crayfish, seasoning cubes, 1 cup water and oil. Stir and cover the pot.
- Cook until yam is very tender and add smoked fish (additional 15-20 minutes, depending on how soft it was in step 1)
- Taste for salt and adjust, then add spinach, stir and take off heat
- Serve hot with fish sauce or plantain