- Preparation time
- 10 mins
- Cooking time
- 35 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- April 9, 2023
- 1 Tuber
- Yam
- 1 Cup
- Palm oil
- 4 Cup
- Water
- 1 Cup
- 1 bulb onion
- 1 Cup
- Atarodo
- 200 Gram
- Tomato paste
- 1 Bowl
- Ugwu or Scent leaves
- 1 Tablespoon
- Salt
- 4 Tablespoon
- Seasoning
- 1 Cup
- Cray fish
- 1 Ounce
- Smoked hake fish ( panla)
I have a yam porridge recipe but this one is a banger! It’s super delicious and very easy to make. Like the previous recipe this is also made wiih yam tubers, palm oil, fresh vegetables and pepper mix.
- Peel and wash your yams , cut them into small chunks so they can cook fast and set that aside.
- In a clean pot add some palm oil, go in with your chopped onions sort for 1 minute then add some tomato paste, stir fry for 8 minutes then go in with your pepper mix ( atarodo and onions) .
- Go in with your smoked fish, crayfish, seasoning and salts, stir fry for 2 minutes then go in with your wash yams. Mix the yams with the ingredients very well then add water enough to cook your yams till its very soft. Your yam should be very soft , soft enough that you can break with your fingers (lol). This should take about 25 minutes and yes on low to medium heat.
- When you are sure your yam is soft enough, take out some pieces into a bowl and mash roughly , then introduce it back into the sauce. This is to give your yam porridge a very thick sauce consistency. Stir that in , cover and allow to cook for 3 minutes more.
- After 3 minutes go in with your chopped ugwu (pumpkin leaves ) or scent leaves , I like to combine both, it gives your porridge a very nice flavour and unique taste. Cover to cook for 2 minutes and yam porridge is ready! Serve as e dry hot!
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