Published Jul 23, 2016
Updated Sep 26, 2018
This post may contain affiliate links. Please read our disclosure policy.
To make this, cut your yam into circles then into half-moons and peel. You can cut further if you want but I prefer my yams in big chunks.
Place into a pot and add water to the level of the yam. I can explain the oil-stained water you see below. I had some used oil in my pot with EDIBLE particles. So I just dumped in my yam and water. Remember the couch potato thing I said earlier?
Dump in some chopped tomatoes, onions, palm oil, crayfish, dried fish, salt and Maggi. Oh, and some hot pepper if you like! Bring all of that to a boil. Oh my, the aroma from this is to die for!
After about 10 minutes, stir by either shaking the pot or using a wooden spoon. Be careful not to break the yams, except you want the yams mushy. At this point, you can add some water if you need more moisture.
Chop some green leafy vegetable and throw in. I used spinach. You could use bitterleaf. Okongobong or kale.
Give that one last stir.
Here is the printable recipe for you, my friend!
- 1 tuber yam
- 3 tomatoes
- 1 medium-sized onion
- 1 pound (about half kg) dried/smoked fish
- half cup crayfish
- half-one cup palm oil
- 2 cubes maggi seasoning
- half teaspoon salt
- 1 habanero or chili (hot pepper) – optional
- 1 handful spinach or other green leafy vegetable (bitterleaf/kale)
Add water depending on how much liquid you want in the pot.
Also, taste to make sure the seasoning is perfect at this stage.
Let it cook till the yam is thoroughly cooked and breaks easily when pricked with a fork.5. Chop spinach and throw into the pot. Stir in carefully with a wooden spoon, being careful not to break the yam. Turn off heat and serve warm!
Prep time: Cook time: Total time: Yield: 4 servings