From Pot to Heart: A Story of Pottage and Heartbreak

Hey there, my fantastic foodie fam! Long time no see, abi?

Lagos life and the student hustle has me in chokehold, with a sprinkle of imposter syndrome.

But tell the world, “We’re back up!”

Today, I'll be introducing you to a special recipe that holds a dear place in my heart.

This recipe is intertwined with a tale of heartbreak.

Once upon a time, I used to cook this meal for someone who was supposed to be my “Happily ever after”.

But you know how it goes “E don cast last last, na everybody go chop breakfast” Burna Boy's 'Last Last' – that's my heartbreak anthem.

Have you ever had the mouthwatering delight of yam pottage (Asaro)? Oh, it's one of those dishes that make you do the happy food dance!

Do you know what would make it even more epic? The creaminess of potatoes and the sweet kick of plantains with many orishirishi (ponmo, fish, prawn, e.t.c) all in one pot. Ah-ha! You can imagine how wonderful it would be.

Well, look no further, my awesome foodies, because I've got just the thing for you—the perfect recipe that's gonna take your taste buds on a wild ride. Allow me to introduce you to my famous not-so-famous "FARMHOUSE POTTAGE"

Making Farmhouse Pottage – A recipe of Love (Or Not)

Ingredients:

·         1/2 medium-sized Yam(peel, wash and cut into cubes)

·         2 large Plantains(peel and cut into cubes)

·         2 medium Sweet Potatoes(peel, wash and cut into cubes)

·         Stock Fish (flesh)

·         2 tbsp Crayfish

·         Smoked Panla Fish (deboned) and Washed Ponmo (sliced or diced)

·         1 cup Palm Oil, 1/4 cup groundnut oil

·         1 Seasoning Cube

·         Salt (to taste)

·         A handful of Scent Leaves and Pumpkin Leaves

·         Optional: Scotch Bonnet (for garnishing)

·         4 to 5 cups of Water

·         Peppermix (blended preboiled mixture of Onion, Tomato, Scotch Bonnet (Atarodo), Bell Pepper (Tatashe - deseeded), and Cayenne (Shombo) in the ratio 1:4:2:4:2)

Instructions

1. Heat palm oil in a pot (do not bleach), and then add groundnut oil and diced onions. Let them sweat before adding crayfish to release its aroma and flavor.

2. Pour in the already boiled peppermix and fry for 7 to 10 minutes.

3. Add salt and the seasoning cube, then add stockfish flesh, smoked Panla, and ponmo. Stir well to combine the ingredients.

4. Add cuts of yam and pour in water/meat stock, enough to cover the yam by 1 inch. Close the pot, reduce the heat to medium, and let it cook for 15 minutes.

5. Add sweet potato cuts and plantains. If the pottage is too thick, adjust the consistency by adding water as needed. Cover the pot and allow it to cook for another 15 minutes.

6. Mash the pottage to your desired consistency.

7.  Add the scent leaves and pumpkin leaves. Let the pottage simmer for a minute or two on low heat.

8. Optional: Garnish with sliced scotch bonnet, if desired.

9. Your delicious Farmhouse Pottage is now ready to be served!

(Feel free to adjust the seasoning and pepper according to your taste preferences.)

A Symphony of Flavors: Crafting Your Perfect Pottage

For you to have a seamless experience crafting your perfect farmhouse pottage. Here are some tips to enhance your pottage experience:

• You can use any meat stock in place of water or mix it with water to enhance the flavor of the pottage. However, keep in mind that you may need to adjust the amount of salt or seasoning cube since the stock is already seasoned.

• Pottage usually thickens as it cools, so if you're not ready to eat it immediately, feel free to add a little more water to adjust the consistency.

• For my preferred pottage, I like to mash it while still leaving some chunks, so the flavors aren't completely masked. However, feel free to mash it to your desired level of consistency.

• I prefer to use plantains that have just ripened. However, you can use either unripe or overripe plantains, depending on the taste you desire for your meal.

• If you prefer a sweeter flavor in your pottage, you can add sugar, especially when using new yams. New yams have not yet developed the natural sweetness that comes with older yams. However, I recommend avoiding the addition of sugar to older yams as they are naturally sweet enough. Adding sugar may alter the pottage's natural taste.

• Feel free to enhance the meal by incorporating various proteins, such as prawns, crab, beef, shrimps and more.

• If you have any leftovers, you can store them in the fridge or freezer for later enjoyment. Place the pottage in an airtight container for storage. It will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer. When reheating, you can use the microwave or reheat it with a non-stick pan and a little water.

• Finally, don't hesitate to experiment and put your own twist on my recipe. Trying new things is a path to cooking better. As my head chef would often say, 'Variety is the spice of life.' Let your creativity shine.

Seasoned with Love, Stirred with Pain

I believe this episode of my newsletter wouldn't be truly complete without sharing how my 'happily ever after' turned into my 'nappily ever after.' I found myself asking the classic 'What are we?' question, only to be met with the response, 'We're just having fun.' Yes, my relationship with this person was never officially defined, but hey, don't judge me o – we all know how we run things especially if you’re a Lagos guy/babe.

 Every time I stepped into their home, I found myself reaching for the ingredients, ready to whip up a delicious batch of this very pottage. That is if I had not branched Bariga market to get all I needed which I did most times.

 It started innocently, a way to share something special. But over time, it turned into a sort of routine, a part of every visit. It was like my culinary skills were my ticket to their world, and I gladly played my part.

There were times when their kindness shone through, like those surprise hints of spice that elevate a dish. But then, reality hit me like a splash of cold water. It dawned on me that my visits were often centered around cooking this meal – a role that seemed to define my presence more than anything else. It's like I became the 'pottage chef' in their narrative.

You can imagine how that felt. Big boy like me. chai! Messop!

With each pot I stirred, I couldn't help but wonder if there was more to our connection than just the flavors in that pot. The question lingered in my mind – "What are we, really?"

The truth is, I felt used – like a spice that's taken for granted, added to a dish without a second thought. While I gladly cooked up a storm in their kitchen, I couldn't shake the sense that I was being used as a flavor enhancer in their life, without a clear role in their heart.

As I reflect on those times, I realize that defining our relationship was more complex than simply mixing ingredients. Like a delicate balance of flavors, it required a thoughtful touch, an honest conversation. And yet, that conversation remained untouched, just like a recipe left incomplete.

But here's the twist – just like how we're spicing up this pottage with different ingredients, life has its way of introducing change. Over time, I found my own flavor, my own strength. The realization that I deserved a more defined role in someone's life became my guiding light.

So, while I stand in my virtual kitchen, sharing this recipe with you, I can't help but think back to those times. The person who once symbolized uncertainty and a dash of confusion in my life has become a part of my story, a reminder of how we sometimes play roles we didn't sign up for.

A Sprinkle of Humor and Hope.

Although I must admit, I might not entirely oppose the idea of revisiting the past to cook this meal for my ex-lover - LOL, just kidding, just kidding. I have seen better days.

I hope you had a pleasant time reading, as I thoroughly enjoyed writing this. I truly hope you are willing to try it out and savor the delicious flavors! 

That concludes today's episode.

My next letter won't be about a food recipe, but another captivating and intriguing subject relating to food. I promise not to delay the next episode—I cross my heart on that.

Until we meet again, Arrivederci!