Ingredients with Measurements:
- 2 cups of peeled and cubed yam
- 1 cup of Iru (locust beans)
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 2 scotch bonnet peppers, chopped
- 1 teaspoon of ground crayfish
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 2 cups of chicken or vegetable stock
- 2 tablespoons of palm oil
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the Iru in cold water and set aside.
2. Heat the palm oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onions and sauté for 2-3 minutes until translucent.
4. Add the chopped red bell peppers and scotch bonnet peppers and sauté for another 2-3 minutes.
5. Add the Iru, ground crayfish, smoked paprika, and dried thyme. Stir well to combine.
6. Add the cubed yam and chicken or vegetable stock. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer for 20-25 minutes until the yam is tender and the pottage has thickened.
9. Add salt to taste and stir well.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 235
Fat: 8g
Carbohydrates: 36g
Protein: 7g
Fiber: 5g
Substitutions for ingredients:
- Iru can be substituted with black-eyed peas or kidney beans.
- Palm oil can be substituted with vegetable oil or olive oil.
- Chicken or vegetable stock can be substituted with water.
Variations:
- Add chopped spinach or kale for added nutrition.
- Use sweet potatoes instead of yam.
- Add cooked chicken or beef for added protein.
Tips and tricks:
- Soak the Iru in water overnight to reduce the cooking time.
- Use a potato masher to mash some of the yam for a creamier texture.
- Adjust the amount of scotch bonnet peppers to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with a side of plantains or steamed vegetables.
Suggested side dishes:
Plantains, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the pottage is too thick, add more stock or water to thin it out.
- If the pottage is too thin, mash some of the yam to thicken it.
Food safety advice:
- Make sure to rinse the Iru thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Iru is a traditional ingredient in West African cuisine and is commonly used in stews and soups.
Flavor profiles:
Savory, spicy, and slightly smoky.
Serving suggestions:
Serve hot as a main dish.
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Region: Nigerian