- Preparation time
- 20 mins
- Cooking time
- 35 mins
- Difficulty
- Moderate
- Serves
- 6 people
- Meal course
- Lunch
- Posted by
- Posted on
- June 24, 2023
- 2 Small
- Yam
- 2 Medium
- Onion
- 6 Medium
- Pepper
- 6 Medium
- cayenne pepper
- 1 1/2 Cup
- Crayfish
- 50 Gram
- Gino party jollof
- 3 1/2 Gram
- Gino curry
- 1 Medium
- Dry catfish
- 1 Cup
- Vegetable oil
- 1 Gram
- Scent leaf
- 1 Cup
- Dry ugu
- 1 Tablespoon
- Salt
- 3 Teaspoon
- Knorr Maggi seasoning
This porridge is made with yam tubers. It is rich in carbohydrates and also contain fat and oil, protein and vitamins. It is a Nigerian delicacy eaten by almost all the tribes in Nigeria. It can be eaten anytime of the day.
- 2small tubers of yam
- Onion, pepper, curry powder, crayfish and scent leaf
- Salt, maggi, Vegetable oil, Gino party jollof satchet tomatoes, and 1 cup dry ugu leaf
- Medium size dry catfish
- Cut the yam into small pieces (cubes) and wash to remove dirt
- Add the yam into the pot and place on medium high flame, add salt, maggi, curry, Gino tomato, and the dry ugu leaf into it
- Add water and 1 cup vegetable oil, palm oil can also be used to cover the yam (note: the yam I used is hard so it will need more water but if it is a new yam i.e freshly harvested, it will require less water) cover and cook for 5 min.
- Add dry fish and blended onion pepper mix into it. Cover and allow to cook for 20min
- Once cooked and tender, add the scent leaf
- Add crayfish, stir together to combine and cook for 5min
- Yam Porridge is ready
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