How to prepare Yam and Plantain Pottage with Ugba

I want to call this a fusion type of dish but I would rather just call it yam pottage with Ugba.

There are a lot of ways to cook this dish and of all the versions this one seems to be my favorite.

Ingredients

8-10 pieces of peeled white yam(cut into little pieces)

1 finger of medium ripe plantain(peeled and cut up into medium sizes

1 small red bell pepper

2 plum tomatoes

1 habanero pepper ie ata-rodo

1 finger of chili or cayenne pepper

one small to medium onion(halved)

1 seasoning cube(optional) any bouillon works

salt to taste

100mls of palm oil or two cooking spoons

2 tablespoons of dry grinded crayfish

1 medium dry fish. washed and shredded(optional)

smoked chicken(boiled to soften)

1 cup of fresh shrimp

Half cup of ugba ie oil bean

2-3 cups of meat stock or water

a generous hand full of basil or scent leaves

Preparation

peel yam and cut into small pieces

peel plantain and cut into small pieces

blend peppers, half of the onion and the tomatoes, pour through an iron mesh sieve to remove any excess water

cut the remaining onion into thin slices

boil chicken to soften; then shred into medium pieces

wash and shred fish, removing the bones

wash shrimp with salt and water in a bowl shaking it vigorously to remove any impurities and bacteria

wash and drain ugba

Method

heat up a sauce pan or a regular soup pot. Pour in the oil and make sure it gets hot, but does not bleach

pour in the sliced onion and sauté until translucent

pour in your shredded chicken and sauté; then add your tomato and pepper blend. Fry until the oil floats to the top

Stir in the crayfish; then gently place the yam and plantain into the pot along with the dry fish.

Pour in the meat stock to the level of the yam and plantain. Top up with water if the stock is not sufficient. Taste for seasonings and add some salt and or knorr cubes as needed

bring the pot to a boil; then cover and reduce heat. Cook until the yam and plantains are soft; then with your spoon or ladle begin to partially crush the yam and plantain and stir very well.

Stir in your ugba and shrimp and check for seasonings. Turn the heat to low and let the shrimp cook for about 3minutes or until pink. Stir in the basil leaves and serve