Ji Akwukwo (Nigerian Yam and Vegetables)
Ji akwukwo is a Nigerian dish of boiled yam tossed with palm oil, chili and wilted greens. The palm oil gives the yam a rich, slightly nutty coating, while scotch bonnet adds sharp heat and crushed ukpaka brings a savory, earthy depth. The greens simply steam in the residual heat of the pot, so the whole dish comes together in one vessel. Swap in other leafy vegetables to suit your taste.
Instructions
Put the diced yam in a pot and pour in enough water to cover it. Bring to a boil, then lower the heat and simmer until the pieces are soft when pierced with a fork.
Drain off the water and return the yam to the empty pot.
Add the chopped onion, scotch bonnet and crushed ukpaka. Set the pot over medium-high heat and stir so the seasonings spread evenly through the yam.
Season with salt and pour in the palm oil, stirring until the yam is coated and takes on the oil's deep orange color.
Stir in the shredded amaranth leaves, then cover the pot and let the mixture steam until the leaves have wilted and softened.
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