YAM POTTAGE

To enhance the taste and nutritional content, non-slimy leafy vegetables can be added.

Ingredients

•730 g yam

•120 g fresh onion

•160 g fresh tomatoes

•200 ml palm oil

•50 g fish powder (amani)

•200 g meat (optional)

•17 g hot pepper

•10 g bouillon tablet

•30 g tomato paste

•1050 ml water

•Salt to taste

Preparation

•Wash and peel yam and cut into cubes

•Grind tomato, onion and hot pepper

•Pound dry fish

Cooking

•Put yam cubes into saucepan and add water

•Put on fire to boil

•Add salt, ground vegetables, tomato paste and fish powder

•Allow to cook until yam is soft

•Use spoon to mash yam against sauce pan for thickening consistency

•Add palm oil

•Allow to cook, add chopped onion and allow to simmer

•Serve when cooked