Nigerian Boiled Yam with Spinach & Mackerel

Nigerian Boiled Yam with Spinach & Mackerel

Based on 1 ratings
Ogechi

Ogechi

Community member

"This is my favourite Nigerian childhood dish. Easy, comforting and healthy. Red palm oil is an essential in Nigerian cuisine and gives this dish a satisfying fatty and slighty nutty taste."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
Yam
200 g
mackerel filet (tinned or smoked)
1 tsp
salt
1 tbsp
black pepper
300 g
fresh spinach
3 tbsp
red palm oil (unrefined)
1
onion
½
(alternatively for Black Pepper) Scotch Bonnet Pepper

Utensils

pot, sauté pan

Recipes made to your taste

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  • Step 1/2

    • ½ Yam
    • pot

    Cut the yam into slices (two fingers thick), skin and wash under lukewarm water. While the boiling water is heating up in the pot, lay the yam slices in a bowl with cold water to avoid browning. Add a little salt to water in the pot and add the yam when the water is boiling. Boil for approx. 12-15 mins. The yam slides are done when soft but not mushy (test with a pick or knive). Drain and set aside.

  • Step 2/2

    • 1 tsp salt
    • 3 tbsp red palm oil (unrefined)
    • 1 onion
    • 200 g mackerel filet (tinned or smoked)
    • 1 tbsp black pepper
    • 300 g fresh spinach
    • sauté pan

    Heat up 2 tbsp of palm oil & fry the onions with salt, pepper and the chopped scotch bonnet pepper (black pepper alternatively). Add the mackerel filet and stir gently before adding the washed spinach. Let it stir on low heat, allowing the water from the spinach to condense. Add 1 tbsp of palm oil as last step to finish off.

  • Enjoy your meal!

    Nigerian Boiled Yam with Spinach & Mackerel

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