Do you call it yam pottage or yam porridge or even Asaro? Either way, you get the message. This meal is best served warm to enjoy the flavor of the meal. My preference is to have it really spicy hence the scotch bonnet peppers. However, you can choose not to have it as spicy. Here is how to make the Afrolems version.
Recipe for Yam Pottage
Ingredients
8 medium chunks Yam
Smoked Chicken
1 cup of crayfish/fresh shrimp
2 tomatoes
2 cooking spoons of crushed tomato
2 scotch bonnet peppers
1 bulb onion
1 cup of chopped spinach
2 cooking spoons of palm oil
2 table spoons of salt
1 table spoon of dry pepper
Seasoning cubes
1 tablespoon of dry crayfish powder
Method:
- Cut, peel and wash the yam into 8 medium sized chunks
- Put yam in pot with water and bring to boil
- Add salt, dry pepper, seasoning cubes, chopped tomato, chopped onions and chopped scotch bonnet peppers
- Add the crushed tomatoes.
- Leave to boil till yam is soft *approximately 15-20 minutes (Test by piercing yam with a fork, if it is easy to pierce, it is soft)
- Add the crayfish powder
- Add the dry crayfish or shrimp
- Add the smoked chicken and leave to cook on medium heat for 5 minutes.
- Add the spinach and stir in and allow simmering for 1 minute.
- Add the palm oil and switch to low heat for 1 minute and your Yam pottage is served.
Bon Appétit!
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