Local Yam Pottage
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 20 small pieces of peeled yam cubes
  • ½ lb smoked goat meat with skin on(any smoked meat works)
  • 1 small chopped onion
  • 1 roughly blended bell pepper(optional)
  • 1 large habanero
  • 8-10 ehuru seeds(calabash nut meg)
  • 3-4tsps crayfish powder
  • 3tsps dry chili flakes
  • 1 handful whole dry prawns(divided)
  • 1 large dry fish(soaked, washed and deboned with some warm water)
  • ¼-1/2 cup palm oil
  • 11/2 tsp chopped uziza leaves
  • 1 handful basil/scent leaves(optional)
  • 2 cups baby spinach or sliced pumpkin leaves
  • bouillon
  • salt to taste
  1. Roast the ehuru over open flame or toast in a hot pan until fragrant. Roughly or smoothly blend or pound it along with half of the whole dry prawns and the habanero pepper.
  1. Season the goat meat with onion, salt, cray fish powder, bouillon(if using) and 2 tsps. dry pepper. Pour water to the level of the meats and cook until soft. Add the yam and bell pepper blend and bring to a simmer(add more water if you want a soupy pottage); then add the ehuru mix along with the palm oil. Cook for about 10minutes. Once the yam is soft, keep stirring until the yam is a little broken and the stew has thickened. Add the spinach, dry pepper, dry fish, remaining prawns and scent leaves if using. cook for about 3 minutes; while stirring. Serve and enjoy
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2016/09/local-yam-pottage-stew-when-local-hits-the-spot/