3 Apr 2008

Yam Pottage

Yam Pottage
By [http://ezinearticles.com/?expert=Kiya_Sama]Kiya Sama

This is another favorite of mine. It's quite healthy and can be eaten for lunch or dinner - preferably dinner.


I medium sized yam

I medium sized dried fish

2 cups of dried/ground crayfish

½ cup of palm oil

4 small tomatoes (chopped)

1 medium sized onion (chopped)

4 cups of chopped spinach (fresh or frozen can be used)

Seasonings (spices - curry, thyme, paprika)

Salt and pepper to taste

Preparation Time: 30 - 35 minutes.


Slice yam into narrow slices and then into 'cubes' of various sizes. Peel off the skin and soak in water.

Wash carefully and bring to boil - but only for about ten minutes. That way the yam doesn't become too soft when the other ingredients are added.

Wash the dried fish in warm water very carefully and break into smaller pieces. Set aside

After ten minutes, add chopped onions and tomatoes and allow to simmer for another ten minutes.

Now add the washed fish, palm oil and crayfish. Allow to cook for five minutes.

Last, add the chopped spinach, spices/seasonings and stir carefully.

Allow to cook on medium heat until broth thickens or the yam is soft (Warning! Do not make the yam too soft or it will 'dissolve' and easily break into pieces) enough.

Take the yam porridge off the fire and settle on a cooler stove surface, so the vegetable broth becomes even thicker. Let it cool and it's time to be served! Serves six.

Note: Potatoes are a great substitute for yams (if not available) - use about five large potatoes, but be sure to begin adding ingredients as soon as potatoes are set to boil, since they become softer much quicker than yams.

Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers

Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Yam-Pottage&id=989317

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