Hi guys, hope you are all doing good? I am back with another Efik recipe. I am really loving the fact that my palette is expanding. These Efik recipes are really getting me excited!
So whilst I was compiling recipes for the Efik category, I stumbled upon this recipe. I almost missed it because I was looking for something else. It was part of a write up and I wondered what it was. After much research I discovered that it was yam pottage made the Efik way.
I love yam pottage, so when I discovered that it was made in another way, I was happy to include it in my blog line up. I planned on making it a few days later, but then I discovered someone blogged about it the next day. I was gutted. Because it may look like a copy cat.
However the one I saw, I had already expanded on it, I decided to make it anyway. I have learnt that there will be recipes, but what makes it unique is what the blogger does with it.
So let’s get started shall we
- 1 medium sized tuber of yam
- 1 large tatashe
- 3 habanero pepper
- Smoked crayfish
- Dry catfish fish
- Dried hake (panla) optional
- Dry or fresh basil
- Palm oil
- 2 medium sized pots
Peel and cut the yam into small chopped pieces: wash and soak in water until you are ready to use it
Next blend the peppers and Boil for 12 minutes to help get rid of the water
Next add the dry fish(Es) crayfish and smoked crayfish. Cook for 10 minutes
Whilst that is cooking, boil the Yam at the same time for 8 minutes.
Next add the palm oil to the pepper and cook for 12 minutes
After 12 minutes, Check on the sauce, it should look like the picture below
I especially loved the aroma that was enveloping the room. You will too when you try this awesome dish