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Featured Recipe

Yam Pottage

Serves 4-6 people.

  • 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)

  1. Prepare ugwu, dried by soaking in hot water for 5-10 minutes. Drain and set aside.
  2. Alternately, chop or shred spinach into bite-sized pieces.
  3. Cut yam into small pieces, put in pot with adequate water to cook until tender.
  4. 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.
  5. 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.
  6. 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.
  7. If desired, 5 minutes before pottage is fully cooked, stir in ugwu or spinach to garnish.

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