Yam pottage also called yam porridge, yam soup, Asaro, Ebe and many other names is a yam meal that is easy to cook and delicious.
There are different ways of cooking this dish and I’ve tried most but personally I prefer this than the one pot method.
If you’re not a fan of yam pottage try this recipe and you won’t regret it.
Preparation time: 10 minutes
Cooking time: 45 minutes
INGREDIENTS (Serves 5)
1 tuber of yam
2 scotch bonnets
1 bell pepper
1 400g tin plum tomatoes
1 brown onion (chopped)
1 smoked catfish (washed)
1/4 of whole Smoked mackerel
2-3 tablespoons grounded crayfish
1/2 cup Palmoil
Vegetable (spinach, ugu, kale,) – chopped and rinsed.
3 maggi cubes
1 teaspoon sugar (optional)
1) Blend the scotch bonnets, red pepper, plum tomatoes and onion.
2) In a pot heat palmoil, add the chopped onions and stir for a minute to two.
3) Add the blended pepper, 2 maggi cubes and let it fry for 5 minutes.
4) Add the shredded smoked mackerel, smoked catfish and prawns and let fry for another 5-10minutes.
5) Peel the yam skin, cut into small cubes and wash.
6) Put the yams in a different pot, add enough water to cook, salt and sugar and leave to cook till almost soft.
7) When the yam is a bit soft but not too soft, drain the water leaving just about 1-2cups of water left in it.
8) Add the prepared sauce to the yam, add the grounded crayfish, the 1 remaining maggi cube, taste for salt and if need be add salt to taste and leave to cook for 5minutes.
- I normally reserve 1-2 cooking spoons of the sauce to garnish the yam pottage when served.
9) Mash the yam with cooking spoon or potato masher. Add the vegetable and leave to simmer for another 5minutes
10) Take off heat and yam pottage is ready to serve.
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