Featured Recipe
Yam Pottage
Serves 4-6 people.
Ingredients
- 1 medium yam
- 8 oz. smoked fish pieces
- 8 oz. stock fish pieces
- 1 small yellow or red onion
- 4 medium tomatoes
- 1/2 medium red bell pepper
- 2 medium habanero peppers
- 1 tablespoon pepper, dried (or to taste)
- 2 tablespoons ground crayfish
- 2 Knorr or Maggi cubes
- Salt and spices to taste
- 1 cup palm oil
- Water
- 8 oz. ugwu, dried or 1 small bunch spinach (optional garnish)
Directions
- Prepare ugwu, dried by soaking in hot water for 5-10 minutes. Drain and set aside.
- Alternately, chop or shred spinach into bite-sized pieces.
- Cut yam into small pieces, put in pot with adequate water to cook until tender.
- Add salt, ground pepper and other spices (to taste), Knorr/Maggi cubes, crayfish, smoked fish, and stock fish. Cover and bring to boil, stirring occasionally to distribute condiments evenly.
- Liquidize tomatoes, habanero peppers, and onion. Warm up palm oil in sauce pan, add purée, a dash of salt and other spices if desired. Fry for about 5-10 minutes on low to medium heat.
- When yam is half-cooked, stir in sauce, cover pot and keep on heat until pottage is fully cooked. Take care to stir occasionally to prevent pottage from sticking to pot.
- If desired, 5 minutes before pottage is fully cooked, stir in ugwu or spinach to garnish.
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