Mpotompoto (Yam Pottage)

Ingredients

• 1 large puna yam (about 2 lbs), peeled and cubed
• ¼ cup (59 ml) red palm oil
• 1 large onion, diced
• 4 fresh tomatoes, blended
• 2 tbsp (30 ml) tomato paste
• 7.0 oz (200 g) smoked fish, deboned and flaked (optional)
• 2 boiled eggs, halved (for garnish)
• 2 Scotch bonnet peppers, whole
• 2 seasoning cubes
• Salt to taste
• 3 cups (710 ml) water

Instructions

1. Peel the yam and cut into 1.5-inch cubes. Rinse well.
2. Heat palm oil in a large pot over medium heat.
3. Add diced onion and fry for 3-4 minutes until softened.
4. Add tomato paste and fry for 2 minutes.
5. Add blended tomatoes and cook for 10 minutes until sauce thickens slightly.
6. Add the yam cubes to the sauce. Stir to coat the yam in the tomato base.
7. Add water and whole Scotch bonnet peppers. Season with seasoning cubes and salt.
8. Bring to a boil, then reduce heat to medium-low. Cover and cook for 20-25 minutes until yam is tender.
9. Some of the yam will naturally break down and thicken the sauce - this is desirable.
10. Add smoked fish if using. Stir gently and cook for 5 more minutes.
11. Adjust seasoning. The pottage should be thick and saucy, not watery.
12. Serve hot in bowls, garnished with boiled egg halves.

Tips & variations

• Use puna yam (white yam) for the best results. The yam should partially dissolve into the sauce, creating a thick, stew-like consistency - this is the hallmark of good mpotompoto. Don't stir too vigorously or all the yam will break up. The palm oil is essential for authentic flavor and color. For a richer version, add cocoyam or sweet potato along with the yam.