Ghanaian Tomato Yam Pottage

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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.

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

1. Bring 2 cups of water or stock to a gentle boil in a medium heavy pot over medium heat.
2. Add the chopped tomatoes, onion, scotch bonnet, and salt, then simmer for 5 minutes until the tomatoes soften and the broth turns pinkish.
3. 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.
4. 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.
5. Fish out the scotch bonnet pepper and discard it if you prefer a milder pottage, or leave it in for extra heat.
6. Fold the warm smoked fish and its juices into the yam pottage and taste for salt, adjusting as needed.
7. 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.
8. 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.

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