SPINACH YAM POTTAGE

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 ...

 

Ingredients 

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 

 

Method 

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