This simple pottage recipe is one of my favorites when the rainy season rolls around in Lagos. It also makes a wonderful warming meal for autumn or fall abroad. The addition of kale adds a pop of color and superfood goodness; and can be enjoyed as an easy, healthy weeknight supper with grilled chicken or fish.
This recipe lends itself to substitution. No yam? No problem – try other tubers like sweet potato or arrowroot or cassava instead. No kale? Use any other greens such as spinach, collard greens (sukuma), amaranth (efo), pumpkin leaves (ugwu) or taro leaves (kontomire).
This recipe works best in a heavy cast iron pot designed for slow cooking such as a Le Creuset. But it also works very well in a regular non stick pot if that’s what you have available. The most important thing is to keep the steam in with a tight fitting lid.
With its cast of fresh, natural, whole food ingredients, this recipe can be enjoyed as part of a healthy balanced diet. If you are eating Paleo or Whole 30 or avoiding refined carbohydrates, this recipe represents a great way to pursue your healthy eating goals within an African context, with flavors and ingredients you already know and love.
Yam and Kale Pottage
Minjiba is a Nigerian food blogger, TV cook, food writer, photographer, and content creator. She loves to take ingredients from her African heritage and transform them into globally appealing fusion dishes. Her ethos is fun, easy, healthy, smart comfort food. Her cooking show, ‘Minjiba Entertains’ is currently showing on The Africa Channel, a US cable TV network available in the US and the Caribbean. It is also available globally on the brand new VOD platform, Demand Africa. She posts weekly recipes to her website minjibacookey.com and daily food inspo on her instagram page @minjibacookey.
Article reviewed and approved by Dr. Didi Emokpare
Content provided in partnership with Radiant Health Magazine