Entree: Ghana – Accra & Coastal Ghana – Yam Pottage (Hearty mashed yam stew with tomatoes, palm oil, and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) yams, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) water or light fish/vegetable stock
- 3 tbsp (45 ml) palm oil
- 1 large (150 g) onion, thinly sliced
- 2 medium (300 g) tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 6 oz (170 g) smoked mackerel or smoked fish, bones removed and flaked
- 1 (5–8 g) scotch bonnet or habanero pepper, seeded and finely chopped (adjust to heat preference)
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 bouillon cube (approx. 8 g) or 1 tsp (5 g) bouillon powder, optional
- 2 cups (60 g) fresh spinach or kontomire (cocoyam) leaves, chopped
- 1 tsp (6 g) salt, or to taste
- Freshly ground black pepper to taste

Instructions

1. Place the cubed yams in a large pot and cover with the water or stock. Bring to a boil, then reduce to a simmer and cook until the yams are very tender, about 15–20 minutes.
2. While the yams cook, heat the palm oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, about 4–5 minutes.
3. Stir in the garlic, ginger, and chopped scotch bonnet and cook 1 minute until fragrant.
4. Add the tomato paste and chopped tomatoes; cook down until the tomatoes break down and the mixture forms a thick sauce, about 6–8 minutes. Crumble in the bouillon cube if using and stir to combine.
5. Add the flaked smoked fish to the tomato base and stir gently to incorporate; remove from heat.
6. Drain most of the cooking liquid from the yams, reserving about 1/2 cup (120 ml) to keep the pottage moist.
7. Mash the yams in the pot, leaving some chunks for texture, then fold in the tomato-fish mixture. Add reserved cooking liquid as needed to reach a thick, stewy consistency.
8. Stir in the chopped spinach and simmer for 2–3 minutes until wilted and heated through. Season with salt and pepper to taste.
9. Serve hot, spooned into bowls as a filling main, optionally garnished with extra flaked smoked fish or a drizzle of palm oil.