Nigerian DishesYam Recipes

Yam Pottage Recipe With Leftover Cooked Yams

If you do not know what to do with your leftover yams, this yam recipe is for you. In this blog post, I will be sharing how to use leftover yams and with this simple recipe, you will be able to transform your leftover cooked yams into a very delicious meal.

yam porridge image
Yam Porridge image

Yam African Food

African Yams are tuber plants that have rough and tough brown skin which must be peeled off to reveal the white edible flesh. Often times, the colour of the flesh of yams when the skin is peeled off could be light yellow or white.

Both white and yellow yams are edible, but more value is attached to white because of its taste and outcome when it is cooked. In Nigeria, white yams – as it is popularly called- are more expensive because of its unique taste and it appetizing appearance when it is used for pounded yam – click here for pounded yam recipe

In Yoruba language, yam is called isu- pronounced as (i-sh-u) while yam porridge in yoruba is Asaro – pronounced as (a-saa-ro). Yam is a popular African food and also in the Caribbean. These are most common methods used to cook yams;

  • Boiling
  • Frying
  • Roasting
  • Pounding

Yam Recipes

Some common Nigerian yam recipes you many want to try are;

  • Pounded Yam
  • Boiled yam and egg
  • Boiled yam and beans
  • Fried yam
  • Roasted yam and fried pepper
  • Yam chips
  • Yam pottage or porridge
  • Yam and Palm Oil Stew
  • and many more

As earlier stated, this recipe is very simple. Let’s get into it

Yam Pottage Ingredients

  • 3 small sized onions or 1½ medium sized onion
  • 5 tomatoes
  • 2 scotch bonnet pepper (you can replace this with Hot Chilli Pepper)
  • 6 slices of leftover cooked yam
  • ¼ cup palm oil
  • 1 panla (Roasted hake fish)
  • ½ teaspoon salt
  • ½ teaspoon seasoning powder
  • 4 tablespoon crayfish powder
  • 1 cup water
  • 10 small pieces ponmo

How to make yam pottage

  • clean the tomatoes and pepper in water
  • peel the onions and also clean with water
  • slice half of one onions and blend the remaining onions, tomatoes and pepper to a rough consistency or texture and set aside
  • remove all the bones from the panla fish and set aside
  • thoroughly clean the ponmo to remove dirt
  • slice the leftover cooked yams into small sizes to make make it easy to cook
  • put a clean pot on fire and add palm oil
  • when the oil is hot add sliced onions
  • fry for 1-2 minutes
  • add the blended peppers, onion and tomatoes mix
  • also add the fish, ponmo, salt, seasoning powder and crayfish powder
  • mix well and fry for 10 – 15 minutes
  • after 15 minutes, add water
  • add yam slices and mix well
  • cook for 10 minutes
  • after 10 minutes, mix again to avoid burning
  • cook for 5 more minutes
  • while still on fire, mash yams with a masher or spatula- omorogun
  • cook for 5 more minutes

You can also watch the video recipe below

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