Alias mmpueho (thickener) A.K.A makeni kyimea (squeezed cocoyam)
I am trying to brofolise (westernize) a name for mpotopoto. What about slow cooked cocoyam with…. eerm…What am I saying?
When I was a kid, I had friends who would frown on mpotopoto. Why would you even do that?It is my thing you know. Just like a friend will choose aprepresa over jollof anyday, I will choose mpotopoto over aprepresa anyday. ( I can’t forgo jollof).
Mpotopoto is homely, comforting, dreamily, oh heavenly. I am in love with mpotopo. My taste bud is crazy over this cocoyam infused momoni and palm oil dish.
Slow cooked cocoyam with tomatoes, onion, pepper. herrings and mackerel with a touch of palm oil
- 1 kg cocoyam
- 3 medium sized tomatoes
- 1 large onion
- Pepper as required
- Momoni as required Optional
- ½ medium sized smoked mackerel
- 5 large herrings
- 1 teaspoon grounded dried fish
- 1 teaspoon grounded dried shrimp
- 1/2 cup palm oil
- 5 cups 5 cups water or as required
Peel and cut coco-yam into bite sizes. Remove skin of mackerel and herrings and break into bite sizes. Wash coco-yam and put into a medium saucepan. Add tomatoes, onion and pepper, momoni and water. Put on medium heat to boil for about five to six minutes.
Remove tomatoes, onions and pepper into a bowl and add in herrings, mackerel, grounded shrimp, fish and salt. Reduce heat to low and let it simmer slowly.
As coco-yam is simmering, blend or grind the tomatoes, pepper and onions and put it back into the simmering coco-yam. Simmer for about fifteen to twenty minutes till tender. Add in palm oil and stir. Simmer for additional two or three minutes and serve.