Entree: Ghana – Northern Ghana – Yam Pottage (Thick stew of diced yam cooked and mashed with palm oil, tomatoes, hot peppers, smoked fish, and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 lb (1.4 kg) fresh yam tuber (African yam), peeled and cut into 1–1½ in (2.5–4 cm) cubes
- 2 tbsp (30 ml) red palm oil
- 1 medium (6 oz / 170 g) onion, finely chopped
- 2 medium (10 oz / 280 g) tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or habanero pepper, whole or chopped to taste
- 2 smoked herrings, approx. 8 oz (225 g) total, boned and flaked
- 4 cups (120 g) fresh spinach or kontomire (cocoyam) leaves, chopped
- 1 tsp (5 g) ground dried shrimp or crayfish (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1 bouillon cube (optional)
- 2 cups (480 ml) water (plus more as needed)

Instructions

1. Place the yam cubes in a large pot and cover with about 2 cups (480 ml) water. Bring to a boil, then reduce heat and simmer until the yam is very tender and breaking apart, about 20–25 minutes.
2. While the yam cooks, heat the palm oil in a separate large skillet or the same pot if desired, over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in chopped tomatoes and tomato paste and cook until the mixture reduces and the oil separates slightly, about 6–8 minutes. Add the scotch bonnet (whole for mild heat or chopped for more spice).
3. Add the flaked smoked herring and ground dried shrimp if using; stir to combine and warm through for 2–3 minutes.
4. When the yam is tender, remove about one-third of the pieces and lightly mash them in the pot with a spoon to thicken the stew, leaving the remainder in chunky pieces. Add the tomato–fish mixture to the yam, stirring gently to combine. Add additional water if the mixture is too thick.
5. Stir in the chopped greens, crumble in the bouillon cube if using, and simmer for another 5–7 minutes until the greens are wilted and flavors are blended. Adjust salt and heat to taste.
6. Serve hot as a main course, accompanied by fried fish, additional greens, or fresh sliced tomatoes.