THE GHANAIAN YAM PORRIDGE RECIPE, MPOTOMPOTO

Yam Porridge (MPOTO-MPOTO) or Yam Pottage is a tasty one pot dish (popular in both Ghana and Nigeria), made with either Yam, Cocoyam, Plantain, Hannah Sweet Potatoes or Japanese Sweet Potatoes. I have made different creative versions of this recipe, however I kept to the authentic recipe this time.

An authentic Yam Porridge recipe is smoky in flavour (derived from the inclusion of smoked Fish) and has a distinctive mustard colour due to the inclusion of Palm oil or Zomi.

Please ensure your Palm oil is sustainably produced and it is best to use  Zomi for this recipe.

Zomi is Palm oil infused with secret spices which adds a fragrant nutty taste to the dish.

Let’s start

INGREDIENTS

2 large smoked Fish

1 large Onion

5 Green chillies

400g of peeled and cubed Yam pieces

700ml of Water

Salt to taste

GARNISH

6 whole Green chillies

1 sliced Onion

Watch how I made this authentic recipe on my YouTube channel, ‘Ndudu by Fafa’ below,

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SPINACH & SEAFOOD SOUP RECIPE (ABUNUBUNU)

‘Abunubunu’ is a popular Ghanaian soup made from Cocoyam leaves, Seafood, Snails or Mushrooms. The soup is usually served with Fufu (pounded Cassava and Plantain).

This is a healthy dish packed with nutrients and it’s easy to emulate. I’ve used the remaining of my Fish mix, Salmon Fillets, Prawns and Octopus for this dish, which gives this recipe a refreshing and smoky taste. 

I hope you’re inspired to try the recipe and leave comments with your feedback.

Ingredients 

300g of blanched Spinach

300g of Fish mix

150g of Octopus 

2 Salmon Fillets

1 tablespoonful of Shrimp powder 

Half a teaspoon of DawaDawa

1 sliced large Onion

6 Green Chillies

1 litre of Fish stock

Salt to taste 

Method 

Watch how to prepare this delicious Spinach soup below;

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All photos, recipes and videos are by the owner of this blog. 

TASTIEST FISH CAKE RECIPE

Fish cakes are always a firm favourite in my household and a great way to use up leftovers. This recipe is particularly great during this time of the year , especially when you're watching the pennies. Be creative and try using smoked Mackerel,Ginger instead of Horseradish or Crab meat. Packed with flavour, you might be addicted to this easy to follow recipe. You've been warned!

Ingredients:

400g of Potato or Yam mash

20g of chopped Parsley or Coriander

1 diced medium Onion

1 teaspoonful of Horseradish or grated Ginger

1 tablespoonful of Organic and cold pressed Coconut oil

Salt to taste

Method:

Watch how to make this below;

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All photos, recipes and videos are by the owner of the blog.

Kontomire in an earthen clay mortar

'Kontomire' stew which is made out of Cocoyam leaves (Ghanaian Spinach) is a popular dish in Ghana and it's eaten with either boiled Yam, Plantain, Cocoyam, Rice etc. 

In this recipe I substituted the Cocoyam leaves for Spinach from the supermarket with a bit of a twist. 

Ingredients:

Serves 4

1 bag of spinach, washed thoroughly with salt under cold water.

1 diced large onion

2 diced green chillies

1 tablespoon of Palm oil

2 large tomatoes chopped into cubes

3/4 teaspoon of salt

1 tablespoon of roasted pine nuts/ crushed peanuts

1 litre of water. 

Method;

In a saucepan heat the water till it boils. Take the saucepan off the heat and add the washed spinach. 

Mix it thoroughly till you see the spinach wilt and shrink into a small amount. This process takes about 2 minutes. 

Drain the spinach into a colander and run it under cold water, (this stops the spinach from over cooking and maintains it's green colour). Make sure you squeeze any excess water out of the Spinach. 

Using an earthern clay pot mortar (if not use your food processor and blitz) add half your onion, green chillies and salt and grind till you have a smooth paste. 

Add the wilted spinach and grind till you have a smooth paste. 

Save yourself some washing by using the same saucepan as before. 

Place your saucepan on a medium heat and melt the palm oil. 

Once melted add the remaining half of the onion and cook for about 2 minutes. Add the remaining chillies and fry for a further minute.

Add the chopped tomatoes and cook for a further 3 minutes. The cubed tomatoes should just heat up and not over cook. It's vital for the tomatoes to have a bite in this recipe. 

Season with salt and pepper and remove from the heat. 

Pour the spicy Palm oil with tomatoes over the Spinach evenly.

Sprinkle the pine nuts over the Spinach mix and serve with either boiled Rice, Yam, Plantain, or Cocoyam

Best with grilled Mackerel or Salmon. 

All photos are by the author of this blog.