Yam pottage is a staple of West African cuisine, also known as yam porridge and asaro. It is a traditional dish familiar to many but one that is often cooked with local twists. At WAKIKI, we like to give our yam pottage a good amount of spice! Our recipe calls for a single scotch bonnet but you can always add more, giving it a little extra kick!
At WAKIKI, we also only use Ako yam, a mature and versatile African yam, which we think are much better for the dish than others. In our experience, alternatives, such as North American yam, don’t have the right texture or can be too sweet.
- Half a medium-size (approx. 1kg) ako yam
- Five tbsp of palm oil – (vegetable oil also suitable)
- One scotch bonnet pepper
- One medium-size onion
- One red bell pepper
- One tin of plum or chopped tomatoes
- Four stock cubes – (beef, chicken, or fish)
- Half a tsp of salt
- One tsp of tomato puree
- Peel the skin and cut yam into similar rough cubes (approx. an inch apiece)
- Thoroughly blend peppers, onions, and tomatoes
- Rinse and place yam into a medium-sized pot and pour in water until the yam is covered
- Place the pot on the hob at medium heat for 10 minutes. Ensure pot is tightly covered.
- Pour in blended mix, oil, stock and puree, cover pot and allow to cook for another 20 minutes
- Reduce heat, mix and gently mash about half of the yam cubes (mash more or less to your desired consistency)
- Leave on low heat to simmer for another ten minutes.
Serve immediately with spinach soup, fish, or meat.