Palmnut Cocoyam Pottage
Delicious pottage made with cocoyam and tuna palmnut soup
Equipment
- Sauce Pan
- Wooden Spatula
- Ceramic Bowl
Ingredients
- Tuna Palmnut Soup Leftover
- 100 g Cocoyam Chopped
- 500 ml Water
- 1 Salt Tsp
- Fresh Rosemary Stalk For Garnish
Instructions
- 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.