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Loading...Ghanaian Tomato Yam Pottage is a comforting one-pot dish from Ghana where soft cubes of yam simmer in a bright tomato and red palm oil sauce, often finished with flaked smoked fish for deep flavor. It is a humble, home-style meal typically eaten for lunch with a cold drink on the side.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 12 gFat
- 4 gSaturated Fat
- 58 gCarbs
- 6 gFiber
- 6 gSugar
- 12 gProtein
- 480 mgSodium
- 1200 mgPotassium
- 60 mgCalcium
- 2 mgIron
- 25 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the pottage
- 1.5 lb white yam, peeled and cut into 1-inch cubes
- 2 medium tomatoes, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons red palm oil
- 1 scotch bonnet or habanero pepper, pierced with a knife
- 1 teaspoon salt, plus more to taste
- 2 cups water or light fish stock
For the smoked fish
- 1 smoked mackerel or smoked catfish fillet (about 5 oz), deboned and flaked
- 1 small tomato, sliced
- 1/4 teaspoon salt
Directions
- Bring 2 cups of water or stock to a gentle boil in a medium heavy pot over medium heat.
- Add the chopped tomatoes, onion, scotch bonnet, and salt, then simmer for 5 minutes until the tomatoes soften and the broth turns pinkish.
- Stir in the red palm oil and let it melt into the broth, then add the yam cubes. Cover and cook for 15-18 minutes, stirring occasionally, until the yam is fork-tender and the liquid has thickened into a stew-like consistency.
- While the yam cooks, place the flaked smoked fish and sliced tomato in a small pan with 1/4 teaspoon of salt and a splash of water. Warm gently for 3 minutes, then flake any remaining bones out of the fish.
- Fish out the scotch bonnet pepper and discard it if you prefer a milder pottage, or leave it in for extra heat.
- Fold the warm smoked fish and its juices into the yam pottage and taste for salt, adjusting as needed.
- Cook uncovered for another 2-3 minutes to let the flavors marry, then remove from the heat and let it rest for 5 minutes so the yam finishes absorbing the sauce.
- Serve hot in bowls, making sure each portion gets a good mix of yam, sauce, and smoked fish.
Cook’s Notes
- Use true white yam (Dioscorea rotundata) for the best texture; other yams can turn gummy or watery.
- Do not skip the red palm oil — it gives the pottage its signature color and a faintly nutty flavor.
- Piercing the scotch bonnet instead of chopping it lets the heat infuse the broth without making it overwhelmingly hot.
- Add a handful of chopped spinach or kontomire in the last 2 minutes of cooking if you want greens in the pot.
- The pottage thickens as it sits; loosen leftovers with a splash of hot water when reheating.
