Mackerel and Herrings Mpotopoto

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.

Mackerel and Herrings Mpotopoto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Slow cooked cocoyam with tomatoes, onion, pepper. herrings and mackerel with a touch of palm oil

Servings: 4 plus
Author: Juliet@biscuitsandladles
  • 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
  1. 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.

  2. 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.

  3. 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.

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