Soups & Stews

Nigerian Sweet Potato Pottage

Name: Nigerian Sweet Potato Pottage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 900 g sweet potatoes (peeled weight; cut into 2.5 cm cubes); 150 g onion (chopped); 200 g red bell pepper (deseeded); 1 Scotch bonnet pepper (use less for mild heat); 2 tbsp tomato paste; 45 ml neutral oil; 120 g smoked fish (deboned); 1 tbsp ground dried crayfish; 200 g spinach or amaranth leaves (washed and chopped); 600 ml water; 0.75 tsp salt

Soft sweet-potato pieces in a peppery savoury sauce with smoked fish and greens. Sweet potatoes lend their own sweetness to Nigerian pottage, while fish, peppers and greens keep the dish firmly savoury. Nkechi Ajaeroh describes sweet potatoes as part of her childhood meals, and Lagos-based cook Mimi also records a greens-and-crayfish version. NICO lists sweet-potato pottage under both Lagos and Benue. Those sources suggest a shared cooking idea rather than one exclusive community formula. Here, some of the cooked pieces are crushed into the liquid, giving a spoonable sauce while leaving most of the potatoes intact. Cultural context: The NICO state listings establish where the dish is listed, not exclusive origin. Nigerian home cooks document several versions; this is a savoury fish-and-greens adaptation.

20 minPreparation

35 minCooking

4Servings

What you’ll need

4 servings

Let’s get cooking

1
Blend the bell pepper and chilli with 100 ml water. Keep sweet-potato cubes similar in size so they cook together.
2
Warm oil over medium heat. Cook onion for 4 minutes, then stir in tomato paste for 1 minute without letting it scorch. Add pepper puree and simmer for 5 minutes.
3
Add sweet potatoes, remaining water, fish, crayfish and half the salt. Bring to a simmer and cover loosely. Cook for 15–20 minutes, stirring gently, until the largest cube yields easily to a fork.
4
Crush a few pieces against the pot to thicken the sauce. Fold in the greens and cook for 3–5 minutes until wilted and tender. Add hot water in small amounts if necessary.
5
Taste for salt and serve hot. The pottage should have tender pieces and a lightly thickened sauce, not dry mashed potatoes. Refrigerate leftovers promptly.

A little kitchen wisdom

Different sweet-potato varieties soften at different rates; start checking after 15 minutes. No sugar is needed. Timing estimate: active preparation 20 min; cooking 35 min; additional passive time 0 min; conservative planning allowance 55 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: Fish; Crustacean shellfish

Recipe notes & sources

Research formulation; not kitchen-tested

The NICO state listings establish where the dish is listed, not exclusive origin. Nigerian home cooks document several versions; this is a savoury fish-and-greens adaptation.

Allergens: Fish, Crustacean shellfish

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Soups & Stews

Nigerian Sweet Potato Pottage

20 minPreparation

35 minCooking

4Servings

What you’ll need

4 servings

Let’s get cooking

1
Blend the bell pepper and chilli with 100 ml water. Keep sweet-potato cubes similar in size so they cook together.
2
Warm oil over medium heat. Cook onion for 4 minutes, then stir in tomato paste for 1 minute without letting it scorch. Add pepper puree and simmer for 5 minutes.
3
Add sweet potatoes, remaining water, fish, crayfish and half the salt. Bring to a simmer and cover loosely. Cook for 15–20 minutes, stirring gently, until the largest cube yields easily to a fork.
4
Crush a few pieces against the pot to thicken the sauce. Fold in the greens and cook for 3–5 minutes until wilted and tender. Add hot water in small amounts if necessary.
5
Taste for salt and serve hot. The pottage should have tender pieces and a lightly thickened sauce, not dry mashed potatoes. Refrigerate leftovers promptly.

A little kitchen wisdom

Recipe notes & sources

Research formulation; not kitchen-tested

The NICO state listings establish where the dish is listed, not exclusive origin. Nigerian home cooks document several versions; this is a savoury fish-and-greens adaptation.

Allergens: Fish, Crustacean shellfish