Yam Pottage (Saucy)

Yam Pottage (Saucy)

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 Pottage
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Ingredients
  1. Yam - 1 medium sized yam, diced in medium sized chunks
  2. Onion - 1 small, sliced
  3. Habanero pepper - 1. chopped
  4. Blended peppers/tomatoes - 4 cups
  5. Crayfish - 5 heaped tablespoons
  6. Seasoning cubes - 2
  7. Oil - 1 cup (Palm Oil preferred, Vegetable oil may be used)
  8. Smoked fish - 1 whole
  9. Spinach - chopped
  10. Water
  11. Salt to taste
Instructions
  1. 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)
  2. Drain the water from the pot and place pot back on medium heat
  3. Add onions, peppers, blended pepper, crayfish, seasoning cubes, 1 cup water and oil. Stir and cover the pot.
  4. Cook until yam is very tender and add smoked fish (additional 15-20 minutes, depending on how soft it was in step 1)
  5. Taste for salt and adjust, then add spinach, stir and take off heat
  6. Serve hot with fish sauce or plantain
Tatashey http://www.tatashey.com/

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