Ingredients

• Tuna Palmnut Soup (Leftover)
• 100g Cocoyam (Chopped)
• 500ml Water
• 1 Tsp Salt
• Fresh Rosemary Stalk (For Garnish)

Directions

1. Heat the leftover tuna palmnut soup over medium heat, add water, chopped cocoyam, salt, stir and cover and let it boil for 20 minutes, stirring occasionally.
2. Palmnut cocoyam pottage ready to serve. Garnish with rosemary.