Yam Pottage can be made with either Palm Oil or vegetable Oil, so feel free to go with your choice. I prefer mine with palm Oil.
Here is how you can cook your Yam Pottage
- 1/2 Tuber Puna Yam
- 1 cup of palm oil depending on your choice
- 1.5 Cups Chicken or Beef Stock
- 3 Red Bell Pepper( Tatashe)
- 3 Medium Tomatoes
- Cooked Meats
- 2 Tablespoons Locust Beans (Iru)
- 1 Inch Ginger Root
- 4 Cloves Garlic
- 2 Onions
- 3 Knorr Cubes or your Preferred Bouillon Cubes
- 1/2 Teaspoon Chicken/Beef seasoning
- Salt to taste
- 2 Heaped Tablespoons Ground Crayfish
- 2 Scotch Bonnet( Atarodo)
- 1 Ogiri ( Dawadawa)
- Blend the Peppers, Tomatoes, 1 Onion, the Garlic and Ginger to smooth and set aside.
- Also fry or grill the boiled meats you’ll be using and set aside.
- Slice and peel your Yam, cut into small chunks, rinse, then boil on medium heat with salt to taste.
- While that’s cooking, get pot, place on a hob on medium heat, add the palm oil to heat a little. use some of the oil you used for frying your meats. When it’s hot, add 1/2 sliced Onions, sauté till fragrant.
- When it’s fragrant, add 1/2 of the blended Pepper mix, (you’ll need 3 Cooking Spoons), 2 Knorr cubes, ogiri, the Chicken/Beef seasoning and salt to taste. Do not add Salt if you’ll be using stock later on. Stir occasionally to prevent burning.
- Check on the Stew, when it’s fried, you’ll know when the pepper reduces considerably and you can’t taste the sourness of the Tomatoes any more. Add the stock, combine and leave to cook for a further 2-3 minutes.
- Then add the Parboiled Yam.
- Combine thoroughly, turn the heat down to avoid bunring, cover and leave to cook for 10 minutes or until the Yam softens. When the Yam is softened.
- Your Yam Porridge/ Pottage is ready.