Boiled Yam with Fish & Spinach Stew
Tender boiled yams served alongside a rich, aromatic stew of flaky fish and leafy spinach. The stew simmers slowly with tomatoes, onions, and a gentle heat from fresh chili, creating a deeply satisfying one-pot comfort meal. Simple West African home cooking at its best.
For 4 servings
- prep · ~10 min
Prep the ingredients.
1.Peel the yam and cut into 2-inch chunks.2.Blend the tomatoes into a smooth puree.3.Chop the onion, mince the garlic and chili, and wash the spinach. - boil · ~20 min
Boil the yam until tender.
1.Place yam chunks in a large pot and cover with water.2.Add 0.25 tsp salt to the water.3.Bring to a boil and cook until fork-tender, about 15-20 minutes.4.Drain well and set aside.TIPDon't overcook the yam — it should hold its shape and not turn mushy. - saute · ~7 min
Build the stew base.
1.Heat oil in a large skillet over medium heat.2.Add chopped onions and sauté until translucent (3-4 min).3.Add minced garlic and chili; cook until fragrant (1 min).4.Stir in tomato paste and cook for 1 minute to remove the raw taste.TIPTomato paste needs to be cooked out properly — it deepens the color and flavor of the stew. - simmer · ~10 min
Simmer the tomato sauce.
1.Pour in the blended fresh tomato puree.2.Add 0.5 cup water and season with salt and black pepper.3.Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.4.The sauce should reduce slightly and darken. - simmer · ~9 min
Add fish and spinach to the stew.
1.Gently place fish chunks into the simmering sauce.2.Cover and cook for 5 minutes without stirring.3.Add the chopped spinach on top, cover again, and let it wilt for 3 minutes.4.Carefully fold the spinach into the stew without breaking the fish.TIPResist the urge to stir too much — the fish chunks are delicate and will break apart. - assemble
Assemble and serve.
Spoon a generous portion of the fish and spinach stew into a bowl and arrange the boiled yam chunks alongside. Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm white fish like cod, tilapia, or snapper so chunks hold their shape during simmering.
- 2Blend tomatoes until completely smooth for a uniform stew base that thickens evenly.
- 3Boil yam chunks just until fork-tender—overcooking makes them waterlogged and mushy.
- 4Cook the tomato paste for a full minute to caramelize it, deepening the stew's color and flavor.
- 5Add fish to the simmering sauce gently and avoid stirring once added to keep pieces intact.
- 6Let spinach wilt under the lid for 3 minutes before folding—this prevents it from overcooking.
- 7Cool leftover stew completely before refrigerating; reheat gently to avoid breaking the fish.
Adapt it for your goals.
Smoky Fish Version
Replace fresh white fish with 300g smoked mackerel or smoked tilapia (skin removed, flaked). Add it after the spinach wilts and simmer just 2 minutes to warm through—adds a deep, smoky complexity.
Low Oil OptionLow-Oil Option
Use 1 tablespoon oil and dry-sauté the onions in a non-stick pan with a splash of water. The stew will be lighter but still richly flavored.
Leafy Green SwapLeafy Green Swap
Substitute spinach with 250g chopped kale or collard greens (tough stems removed). Add them 5 minutes earlier since they need more time to soften.
Creamy YamCreamy Yam
After boiling, mash the yam with a splash of warm milk or coconut milk and a pinch of nutmeg for a creamy mash that pairs beautifully with the stew.
Why this is on our healthy list.
Rich in Vitamin A
Yam provides beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Lean Protein Source
White fish is low in fat and high in high-quality protein, supporting muscle repair and satiety.
Packed with Iron
Spinach contributes non-heme iron, essential for oxygen transport and energy levels—enhanced by the vitamin C from tomatoes.
Antioxidant-Rich Tomatoes
Cooked tomatoes release lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Low in Saturated Fat
This dish uses minimal oil and lean fish, making it a heart-friendly option without sacrificing flavor.
Frequently asked questions
Yes, thaw it completely in the refrigerator, pat dry with paper towels, and cut into chunks just before adding to the stew so it doesn't release excess water.
