Monday, 5 December 2016


This recipe was inspired by a traditional Ghanaian dish called 'Importormportor', (spelt phonetically 😂) meaning 'mushy consistency ', which is also synonymous with  Nigerians as 'Yam Pottage'. 
The dish traditionally includes either Yam or Cocoyam cooked into a somewhat mushy consistency and flavoured with spiced Palm oil or Zomi. The dish can be made with either Fish, Meat or Seafood. Recipe coming soon with a Ndudu twist version. 
I made this dish by accident yesterday and it went down a treat. The amount of chilli can be reduced to your preference and you can use Potatoes instead of Yam. However the sweet moorish taste of Yam lends itself perfectly with this dish. Yam is readily available in most supermarkets and grocers. Read more ...


250g of peeled and diced Yam
300g of Spinach
10g of peeled Ginger
Half a habanero chilli 
1 large diced onion
1 teaspoon of Coconut oil
200ml of Vegetable stock (for a Vegetarian version) , Chicken or Fish stock 


Wash your Spinach and place in a bowl.
Add the chilli to to the Spinach
Boil 1 litre of water in a kettle 
Pour the hot water over the Spinach and chilli and stir for 30 seconds 
Using a colander drain the hot water off the Spinach and run it under cold water for 1 minute. (This stops the Spinach from cooking further and allows it to retain its green colour)
Transfer the Spinach, chilli, Ginger , 200ml of your preferred stock and Onion into a blender. Blend into a silky smooth consistency and set aside. 
Place your diced Yam into a saucepan and cover with water (about 2cm above).
Boil the Yam for 10-12 minutes or until soft and drain the water using a colander. 
Melt the Coconut oil in the saucepan and the diced Yam. 
Add the blended Spinach and cook for a further 2 minutes.

Serve with your preferred protein as I did with minced Lamb burger. Recipe coming up next