Entree: Ghana – Ashanti – Yam Pottage (Savory mashed yam cooked with palm oil, tomatoes, onions and smoked fish to create a thick, spiced pottage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) yam, peeled and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) palm oil
- 1 large onion, about 8 oz (225 g), chopped
- 2 medium tomatoes, about 8 oz (225 g), chopped or 1 cup (240 g) canned chopped tomatoes
- 1 tbsp (15 g) tomato paste
- 2 cloves garlic, minced (about 6 g)
- 1 scotch bonnet pepper, whole or finely chopped (adjust to taste)
- 8 oz (225 g) smoked fish, flaked and bones removed
- 2 cups (480 ml) water or light stock, plus reserved cooking liquid from yam
- 1 cup (30 g) chopped spinach or kontomire (cocoyam leaves)
- 1 tsp (5 g) salt, or to taste
- 1 bouillon cube (optional)

Instructions

1. Place the yam cubes in a pot, cover with water, add 1/2 tsp salt, and bring to a boil. Cook until just tender, about 12–15 minutes. Reserve 1 cup (240 ml) of the cooking liquid, then drain most of the water, leaving a little to mash with.
2. While the yam cooks, heat 1/4 cup (60 ml) palm oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, scotch bonnet pepper, chopped tomatoes, and 1 tbsp (15 g) tomato paste. Cook, stirring, until the tomatoes break down and the oil takes on a red color, about 6–8 minutes.
4. Stir in the flaked 8 oz (225 g) smoked fish and cook 2–3 minutes to warm through and combine flavors.
5. Add the drained yam to the tomato-fish mixture. Using a spoon or wooden masher, gently break some of the yam into a rough mash, leaving varied texture. Add reserved cooking liquid and up to 2 cups (480 ml) water or stock as needed to reach a thick pottage consistency.
6. Fold in 1 cup (30 g) chopped spinach or kontomire and simmer 2–3 minutes until the greens are tender and flavors meld. Taste and adjust salt or add 1 bouillon cube if desired.
7. Serve hot, spooned into bowls as a hearty main course.