AI-generated image
Jos potato pottage
Irish potato porridge: Plateau potatoes stewed soft in palm oil, tomato and pepper
Jos and the cool Plateau highlands grow most of Nigeria's potatoes, which everyone there calls Irish potatoes, and this pottage is how many households cook them on a weeknight. Chunks of potato simmer in a palm-oil, tomato and pepper sauce until some fall apart and thicken the pot while others stay whole, giving a comforting, gently spicy stew. It is often cooked with crayfish or fish; this version keeps it vegan, and children usually love it with the chilli kept mild. Dicing everything small and even is the mistake that turns it into mash, so cut big and small pieces on purpose. Chef's tip: finish with a handful of greens to brighten the orange sauce.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb potatoesfloury; peeled; cut half into 4 cm chunks, half into 2 cm cubes
- 4 tbsp red palm oil
- 1 onionchopped
- 2 tomatoeschopped
- 1 red bell pepperchopped
- ½ scotch bonnet chillior less for children
- 1 tsp dried thyme
- 1 tsp curry powder
- 2 ½ cups vegetable stock
- 1 tsp saltto taste
- 3 ½ oz spinach (optional)chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Blend 2 tomatoes, 1 red bell pepper and ½ scotch bonnet chilli until smooth.
2 minStep 2: Warm 4 tbsp red palm oil in a pot over a medium heat and fry 1 onion for 3 minutes. Add the blended base, 1 tsp dried thyme and 1 tsp curry powder and fry for 7 minutes, until thick and the oil shines on top.
10 minStep 3: Add 2 ¼ lb potatoes, 2 ½ cups vegetable stock and 1 tsp salt. Bring to the boil, then cover and simmer for 15 minutes, until the small cubes are breaking up.
15 minStep 4: Uncover and stir firmly so the soft pieces dissolve into the sauce. Simmer for 5 minutes more, until thick and the big chunks are tender all the way through.
5 minStep 5: Stir in 3 ½ oz spinach for the last minute, taste for salt and serve hot.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 15 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jos potato pottage take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican