Seafood and spinach pottage with spuds
- Published: 4 Mar 24
- Updated: 25 Mar 24
Lerato Umah-Shaylor shares her recipe for traditional Nigerian yam porridge or pottage (see Know-how, below). Hers is packed with juicy prawns and greens.
Lerato says: “I love the versatility of this dish, as I sometimes cook it as a plant-based meal or with chicken or a mix of seafood. Braised greens have a special place in my home and heart ever since I was taught to cook greens as a child for my ailing grandma.”
Loved this? Take a look at Lerato’s sesame suya chicken, too.
-
Serves 4 -
Hands-on time 15 min. Simmering time 50 min
Nutrition
- Calories
- 469kcals
- Fat
- 12g (1.2g saturated)
- Protein
- 39g
- Carbohydrates
- 47g (19g sugars)
- Fibre
- 9.6g
- Salt
- 3.9g
delicious. tips
Lerato’s tips: “If you can find them, add 5g uda pods (also known as grains of selim) to the pepper blend in step 1 – it’s a bewitching African spice. Whole black cardamom pods make a wonderful alternative.”
“You can omit the fish and prawns to make the pottage vegan, bulking it out with carrots and/or mushrooms instead. You can also swap the sweet potatoes with yams, squash or pumpkin. If you like, you can mash a few of the sweet potatoes to thicken the sauce.”
Lerato says: “I adore greens of all kinds, from spinach to kale and cavolo nero, but especially amaranth. It’s popular in West Africa, where it’s known as efo by the Yorubas of Nigeria, and also in the USA and Caribbean islands, where it’s known as callaloo.
Growing up we called this dish yam porridge, which I suppose is a reflection of the final result, which can vary depending on the root vegetable used. African yams or cassava are the usual ones, cooked until fork tender or so soft they fall apart and begin to thicken the sauce.
Traditionally cooked with smoked fish, crayfish and (red) palm oil, the smoked paprika here mimics the oil’s colour and smoky flavours while using more fresh ingredients. To enjoy the greens with a bit of bite once stirred in, take the pan off the heat – the residual heat will continue to cook them. I learned that tip from watching my mum cook greens almost everyday.”