Faten Doya (Nigerian Yam Pottage) is a traditional Nigerian recipe for a classic pottage of yam flesh in a spiced palm oil and tomato base thickened with ground crawfish (prawns). The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Yam Pottage (Faten Doya).
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Ingredients:
1 small yam tuber, peeled and cut into chunks
1 medium smoked and dried fish
2 tbsp red palm oil
4 large tomatoes
1 large onion
600ml water or fish stock
50g hot chillies, ground
100g ground, dried, crawfish (prawns)
salt, to taste
Method:
Wash the dried fish thoroughly, then break into pieces, removing as many bones as you can.
Heat the red palm oil in a pan and when hot use to fry the onion and tomatoes for a few minutes.
Place the yam pieces in a pot and add the dried fish pieces. Pour over the water then add the ground chillies and ground prawns. Scatter over the salt then cover and cook for about 25 minutes, or until the yam is soft.
Stir gently to combine then adjust the seasonings to taste. When cooked, the yam pottage should be thick and moist. Serve hot.
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