Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Cuisine: Nigerian

Servings: 6

Calories: 462 kcal


  • 1 11 inch tuber of yam (peeled, cut into chunky sized cubes and washed)
  • 1/4 cup coarsely ground crayfish
  • 2 medium onions (chopped and divided)
  • 1 small smoked fish -washed and deboned (optional)
  • 2 medium red bell peppers (coarsely blended)
  • 1 habanero pepper (blended with the red bell peppers)
  • 1 Tbsp. crushed garlic
  • 3/4 cup Olu Olu palm oil
  • Salt or 2 stock cubes to taste.
  • Seasonings of Choice



  1. Put yam chunks in a 6-quart pot. Add water to just about an inch below the level of the yam in the pot, then place pot over medium high heat.
  2. Add 1/2 of the chopped onions, crayfish, deboned dry fish, stock cubes and bring to boil.
  3. While the yam is cooking, heat up palm oil in a saucepan and sauce the remainder of the chopped onions till translucent.
  4. Pour in the coarsely blended pepper mix. Cook for about 3 mins or until moisture evaporates. Turn off heat and wait for yam to cook.
  5. When the yam is soft and cooked, stir in the sauce and allow to simmer for another minute.
  6. Stir again, Turn off heat and serve hot or warm