2 - 4 PEOPLE
- Tuna Palmnut Soup (Leftover)
- 100g Cocoyam (Chopped)
- 500ml Water
- 1 Tsp Salt
- Fresh Rosemary Stalk (For Garnish)
- 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.
- Palmnut cocoyam pottage ready to serve. Garnish with rosemary.