Yam Pottage

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.

yam pottage

Preparation time: 10 minutes

Cooking time: 45 minutes


1 tuber of yam

2 scotch bonnets

1 bell pepper

1 400g tin plum tomatoes

1 onion

1 brown onion (chopped)

1 smoked catfish (washed)

Prawns (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.

Yam pottage, Yam porridge

Yam pottage

Bon appetit😊

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How to peel beans using blender

One good day about four years ago during ramadan, I was chatting on phone with my cousin on how I felt like breaking my fast with moin moin and pap but couldn’t be bothered with the task of peeling beans. I had been using bean powder but using bean powder never gave the result peeled beans give so I had stopped using bean powder by then.

Well my cousin went how is peeling beans a task? 5minutes and you’re done.

Me : habaa..Mosunnn! 5minutes bawo.

Her: ehn now. Haven’t you been introduced to the blender method?

At this point I was confused and asked her what blender method and she went ahead and described what and how to go about it.

It sounded too good to be true and I was sceptical but she told me that was the method she’s been using for months. I immediately got up from where I was lying down and ran to the kitchen. The doubting Thomas in me made me caution myself and try it out with small quantity of beans that even if it all went wrong i wouldn’t be pained. Lol.

So readers, find below the easy steps to peeling beans with blender.


Soak the beans in water for 3 minutes. (not longer than the time stated please). I usually just put the dry beans in my blender, add water and wait for 3 minutes.

Pour the beans into the blender and add water to cover the beans. For example if the beans stand on the 400ml mark , the water should be at the 1200ml mark. It is also important not to overload the blender so if you want to peel large quantity, do it in batches.


Now turn on to the lowest button of your blender for 2 seconds and stop. Repeat this two more times.


The shaft would have separated from the beans by now so all you need to do after this is to pour the beans into a bowl and rinse.


See how clean the beans is? all it takes is about 5minutes. No more breaking of back to peel beans! 😊

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Ewa agonyin

For someone who hated eating beans when growing up, this is one method of cooking beans that makes me eat beans at all. I hated eating beans when I was young so much that I would rather go hungry than put beans in my mouth..lol. Then came a day 7years ago when my mum’s friend Mrs Phillips persuaded me to try Ewa agonyin.Verdict? I now cook and eat this delicacy once in a while…Yes. Ewa agonyin did it for me! 😄

What makes Ewa agonyin is the special sauce the beans is served with. So let me take you through the whole process of achieving this.

Ewa agonyin


2 cups brown beans or white black eyed beans

1 medium size red onion

1 brown onion (chopped)

maggi cube (or any stock cube of your choice)

4 tablespoon grounded dry pepper (mixture of dry bell pepper and habanero)

2 fresh tomatoes

1 cup of palmoil



*Wash the beans thoroughly, add water, salt and cook in a pressure pot. If you do not have a pressure cooker, you can cook in normal pot but you have to cook it for a long time as the beans needs to be cooked till it’s very soft.



*When the beans is very soft, mash it well with wooden or cooking spoon to form a paste. This should not be watery.


That’s your beans done. Now set the beans aside and proceed to make the sauce.

*Blend together the dry pepper, tomatoes and the red onion.

*Set pot on the cooker, add palm oil and let it heat for about 2 minutes till it changes colour to brown. Remember this sauce requires a lot of Palmoil. Once the Palmoil has changed colour, take it off the cooker and let it cool.


*Put the pot back on the cooker and immediately add the chopped onions. Lower the heat and let the onion fry until it caramelises. This process takes a while.. About 10minutes.


When the onions get caramelised, go ahead and  add the blended pepper and let it fry. The longer it fries, the more the pepper changes colour.



*Keep stirring till you achieve a dark colour then add maggi cube and salt to taste.

You have to be careful not to overfry as the sauce can quickly go from well done to being burnt!

When you’ve achieved this colour, take the sauce off the cooker.

Serve the beans and put the sauce on it. There you have it! Good old fashioned Ewa agonyin!

Ewa agonyin

*Ewa agonyin is best served with bread. You can also have it with fried plantain, garri or yam.



Gizzdodo is simply combination of dodo and gizzard in sauce. This can be served as side dish to mains such as jollof rice, fried rice and other dishes or eaten as a meal. Find below my recipe for Gizdodo:


Preparation time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes


2 ripe plantains

400g of chicken or turkey gizzard

1 scotch bonnet/habanero (rodo)

1 bell pepper (tatashe) or red pepper

1 big ripe fresh tomato

1 brown or red onion

2 cooking spoon of vegetable or sunflower oil

Maggi cube (or stock cube of your choice)

Curry powder

Dried thyme


1) Wash gizzard, put in a pot and add chopped onion, maggi cube, 1 teaspoon of curry powder and 1/2 teaspoon of dried thyme, add a little water and leave on low heat to boil.

2) When the gizzard is cooked, cut in cubes and set aside.

3) Dice the plantains into cubes (about the size you have diced your gizzard) , deep fry and set it aside.

Diced plantain
Diced plantain

4) Fry the gizzard (you can use the same oil used in frying the plantain).

5) Blend the scotch bonnet, bell pepper, tomato and the remaining half of the onion.


6) Heat 2-3 cooking spoons of vegetable or sunflower oil and add the blended pepper, 1 maggi cube, 1 teaspoon of curry powder, 1/2 teaspoon of dried thyme, chicken stock and leave to fry.


7) When this is well fried, add the fried gizzard ,stir in the stew and leave for one mimute before adding the fried plantain.

8) Stir the plantain and gizzard in the stew and leave for another one minute before taking it off heat.


9) See the gizzard and dodo in the juicy richness of the stew? Yes your gizdodo is all done. Easy peasy. Isn’t it?


Bon appetite😊


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