Yam porridge
Yam porridge, from above
Non vegNigeria

Yam porridge

Yam cubes simmered in a peppery palm oil sauce until half melted. Asaro, pure comfort.

50 minTime
15 gProtein each
mediumSpice
Asaro2 chapters · 1 min read

Make it your way

Grandma's wayYam, palm oil, peppers, crayfish and smoked fish.
The original
513kcalsame
15 gproteinsame
13 gfibresame
50minutessame

Classic yam porridge.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
White yam (white african yam)1 kg puna yam, peeled and cubed
Red palm oil4 tbsp
Onion1, chopped
Red bell pepper (red capsicum, red pepper)1, blended
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, blended
Tomato1 large, blended
Ground dried crayfish (ground dried shrimp)1½ tbsp
Dried salted fish1 piece smoked fish, flaked
Spinacha handful ugu or spinach
Stock cube (bouillon cube)1 cube
Water3 cups
Saltto taste

Method

4 steps
  1. 1Boil the yam cubes with water, salt and onion until almost soft.
  2. 2Add the blended pepper, tomato, palm oil, crayfish, fish and stock cube and simmer.
  3. 3Mash some of the yam into the pot to thicken, leaving chunks.
  4. 4Stir in the greens and cook 2 minutes.
Serve it like this

Serve hot in a deep bowl, greens on top, with a side of fried fish or a boiled egg.

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Make it a meal

What goes with Yam porridge: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Kenkey with fried fish200 min
On the side Dodo15 min
On the side Gizdodo60 min
To drink Zobo40 min
Something sweet Malai kulfi60 min
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