Ghanaian · beginner
Ghanaian Mpotompoto Yam And Smoked Whitefish Stew
A rich Ghanaian yam porridge stew simmered with smoked fish, tomatoes, and aromatics, mashed slightly for a velvety consistency.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat red palm oil in a deep saucepot over medium heat; add chopped onion, ginger, and scotch bonnet pepper, cooking for 4 minutes.
- 02
Add tomato paste and stir continuously for 2 minutes until darkened in color.
- 03
Add peeled cubed yams and toss in the fragrant red tomato paste until well coated.
- 04
Pour in water and salt; bring pot to a boil over medium-high heat.
- 05
Cover and reduce heat to medium-low, simmering for 15 minutes until yams begin to soften.
- 06
Add flaked smoked whitefish into the pot, stirring gently, and simmer uncovered for 10 minutes until yams are fully tender.
- 07
Use a wooden spoon to press a few softened yam pieces against the side of the pot to naturally thicken the stew broth before serving warm.
A LITTLE KITCHEN KNOW-HOW
Root vegetable mash thickening
Crushing cooked starch cubes into hot cooking liquid to naturally emulsify and thicken stews.
Notes from the kitchen
- If Ghanaian white yam is unavailable, substitute with sweet yellow yams or yucca root.
- Gentle mashing at the end creates the classic thick porridge texture typical of mpotompoto.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.