Yam Pottage is also known as Iwuk Abia in efik and is enjoyed with an array of seafood. The more seafood you have in it, the better. You can add snails, smoked fish, stockfish etc. I must warn you however that this meal is very filling so if you decide to have it for dinner, you should have it earlier than later.
As a lady from Akwaibom state in Nigeria, there is an expectation that cooking is in my DNA. Well thus far on this blog, I am not sure I have disproved this theory. I have been exposed to numerous dishes even though I don’t always publish them but I enjoy cooking them at home. One of such dishes is this yam pottage recipe. I actually had an older recipe of Yam pottage from when I started the blog earlier but i figured I should publish another one anyway.
In terms of vegetables to use for this dish, the efiks use fragrant vegetables for this dish. Specifically used is the vegetable called ntong also known as scent leaves. If you do not have any access to this, you can substitute with basil. If you want your vegetable content to serve more of a nutritional purpose, you should choose spinach or ugwu (pumpkin leaves) that way you have a very balanced diet.
Recipe for Yam Pottage
Ingredients
1/2 of a Medium Yam Tuber (cut into large chunks)
3 cooking spoons of blended tomato and pepper
1 Tilapia Fish (medium)
A cup of Shrimp
1 medium Onion
2 Yellow Peppers (habanero pepper)
2 tablespoons of crayfish powder
Seasoning cubes
2 cooking spoons of Palm Oil
A handful of chopped Ntong (Scent leaves)
Method
Peel and cut your yam into large chunks, place in a pot of water and bring to boil.
Add your chopped onions and pepper and allow to boil for 15 minutes.
Pour in your blended tomato mix and your seasoning cubes.
Check to see if your yam is soft, if not add a little more water.
Once the yam is soft, add your fish and shrimp so it can steam. Do not stir the pot at this point so the fish does not break in your pot.
Allow the seafood to steam for about 5 – 8 minutes and take out the fish and set aside.
Add your crayfish powder, check for seasoning and add your palm oil.
Sprinkle your chopped vegetables last, stir in and add your fish again.
Serve hot.
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