WATERYAM POTTAGE – IKOKORE

INGREDIENTS

• 1 Tuber of Water yam
• 1 Red Onion
• 2 Scotch Bonnet
• 1 1/2 Tablespoon Salt
• 1 Tablespoon Seasoning
• 1 Cup Palm Oil
• 1 Cup Crayfish Powder
• Dry Fish (Sawa Fish, deboned)
• 1/2 kg Goat meat
• Dried Prawns
• Dried Catfish
• 1 Tablespoon Dried Ground Pepper

PREPARATION

• Wash goat meat and season with salt, beef stock powder, onions and allow to cook till almost soft. Cut into byte sizes.
• Peel the skin off water yam (it can be a slimy process) and chop into sizes that can easily be grated.
• Grate the water yam and season with some crayfish powder, ground pepper, salt, and beef stock powder. Combine till it is well incorporated and set side.
• In a Pot, add Beef stock, Blend Onion, Scotch Bonnet to a rough consistency and add this also. Add smoked catfish, dried fish, dried prawns and palm oil. Bring to a boil.
• Take out some of the cooked fish and using a spoon, scoop the wateryam batter into the boiling stock , next pour in the fish previously taken out and and the beef cut in byte sizes. Cover the pot and allow to cook till the wateryam scoops become firm. Combine and serve.