Jollof Yam is something I discovered by combining what I had at home, yam and stew. Last week was one of a kind as I kicked off the week firing on four cylinders on full gear from first day to last. Work was just hectic and traffic in Lagos was at its worst state. There was not much time to cook anything complicated in the evenings, so I settled for ingredients in the fridge. . I simply chopped up some yam into the pot of little stew that was left, added some shrimps and fish and bang a new dish was born. Jollof yam is of course culled from Jollof rice. it is the same basic combination of Nigerian stew and a carbohydrate. this time around,yam.
For the purpose of sharing this recipe here I had to make the stew from scratch, but this did not take much time either as I had boiled tomato/ pepper mix already in the fridge.
Yam and fish stew is a dish I like, so cooking them together makes so much sense.
To vary the taste of your yam pottage you can try Jollof Yam. Enjoy.
Recipe for Jollof Yam
2 cups Yam cubes
1 spoon tomato/ pepper mix previously boiled
1/2 small onion, chopped
4-6 pieces Shrimps
1/2 a handful lightly smoked fish
2-3 cooking spoons Vegetable Oil
Curry leaves or Patmenja
Salt to taste
- Heat the oil and fry the onion till translucent
- Add the tomato/ pepper mix and fry till cooked
- Add the seasoning and salt to taste
- Add the shrimps and fish and lower the heat and allow the shrimp to cook through.
- When shrimp is cooked, take out with fish set aside and add the yam and enough water to cook the yam through
- When yam is stir-cooked with a wooden spoon to crush some of the yam and help to thicken the sauce.
- Return the shrimp and fish into the pot and add a few leaves of curry leaves and cook for about 2 minutes.
- Serve warm.