Yam and Plantain pottage Today in Class: A Bowl of History, Warmth, and Heritage In today’s cooking class, we exp lored a dish that carries both memory and evolution — yam and plantain pottage, the kind of warm, slow-simmered comfort that feels like a hug on a cold winter afternoon. What fascinated my student most wasn’t just the flavour, but the story behind the name. In West Africa, we often use “porridge” and “pottage” interchangeably, but the word actually traces back to