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Thursday, October 19, 2017

Recipe: How to Make Water Yam Pottage (Ikokore)


Water yam is the tuber of Dioscorea alata also called yam. It’s quite different from other yam species because it’s mucilaginous and so, not as popular for cooking.

Water yam can be boiled, fried (ojojo) and can even be made into flour. The nutritional content of water yam includes vitamin C, vitamin B1, vitamin B2,  vitamin A, Iron, potassium, and calcium
Water yams are excellent for Diabetic patients, as it is digested and absorbed slowly by the body so it doesn’t cause sugar spikes. It also lowers cholesterol level and generally improves digestive health and helps with constipation and irritable bowel syndrome.

Here’s how to make water yam pottage:

Ingredients

1 medium-sized water yam
½ lb of goat meat or any meat of choice
1 medium sized smoked or dry fish
4 Habanero peppers or ata rodo (ground)
2 tbsp dry grounded crayfish
2 cooking spoons of palm oil
Bouillon cubes
Salt to taste

Directions

Grate the yam with the small side of a grater or use a blender. Stir some salt into the yam to season and set aside.
Blend the ata rodo and tatashe and set aside.
Chop the meat into small sizes and place in a pot. Season with a little quantity of the blended pepper mix, 1 tbsp of crayfish, bullion cubes, and salt. Pour water to the level of the meat and cook until tender. Add your smoked fish when the meat cooks for a while.
Using a wooden or slotted spoon, remove the meat and fish from the pot and set aside, add a little water along with the red oil and the remaining part of the blended pepper, let it boil for 2-3 minutes.
Then using your hands (washed of course) start adding the grated yam in dollops, each dollop should float to the top. Reduce the heat and let the yam cook for about 5 minutes, then add your meat and fish together with the remaining crayfish, stir or shake the pot
Let it cook for an extra 5 minutes then bring the pot down
Serve and enjoy

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