Yam Stewed Porridge

The yam stewed porridge is very popular in West Africa. It is usually eaten as a meal on its own. All you need is a drink of your choice to accompany this!

Yam stewed porridge is one of the simple and easy to make Nigerian food and could be made with or without tomatoes.  Here is how to prepare Nigerian yam porridge with  tomatoes.

How To Cook Yam Stewed Porridge 

Servings: 6

Prep Time: 20min

Cooking Time: 1 Hour 25minutes

Ingredients

Yam - about 2kg yam ( one medium size tuber of yam)

2 table spoonful of ground crayfish

1 or 2 cubes of Maggi seasoning, 

1-2 Habanero pepper

1 teaspoonful or cooking salt, 

2 medium sized onions

2 14oz cans of chopped tomatoes

200 ml of oil or vegetable oil

300g of freshly cut spinach.

Chicken breast cut to bite size chunks  and seasoned with salt and pepper to taste about 1kg.

Method

Peel off the skin of the yam with a sharp knife and cut to bite size chunks. Rinse with cold water and set aside leaving the yam fully submerged in water so yam does not discolour.

Blend the tomatoes with 1 onion, and the habanero pepper

Chop the other onion

Heat up a heavy based pot on medium heat and pour in the vegetable oil. Transfer the chicken to hot oil and fry all sides till golden brown. 15minutes

Stir in the chopped onion and allow to fry for about 5minutes.

Pour in the tomato mixture and allow to cook for another 15minutes.

Stir in the yam and the rest ingredients and cook with pot covered until yam is soft when poked with a fork. This should be about 30-40minutes,

Add your spinach, taste for salt and pepper then, adjust. Simmer for ten minutes then serve.

Recipe provided by www.AfricanFoods.co.uk

Note that the chicken could be replaced with any meat of your choice and and you could cook this without oil or meat(although it is a meat based meal). All you need to do to make it meatless is to take out the chicken and start with frying the onion stage and use vegetarian stock. And you are good.

Try the similar recipe below:

Yam stewed Porridge Without Tomato 

Servings: 6

Prep Time: 20 min

Cooking Time: 60min

Ingredients

  • Yam - about 2kg yam ( one medium size tuber of yam)
  • 1 Large dry fish with bones taken out and thoroughly cleaned (optional)
  • 2 table spoonful of ground crayfish
  • 1 or 2 cubes of Maggi seasoning, 
  • 1-2 Habanero pepper chopped
  • 1Large onion, chopped
  • 1-2 Tablespoons of vegetable oil or palm oil
  • 300g of freshly cut spinach.
  • Chicken breast, rinsed and cut to bite size chunks  and seasoned with salt and pepper to taste about 1kg.

Method

Place chicken in a pot with chopped onion and pepper, stock cubes, dryfish and about two cups of water and allow chicken to cook on medium heat for about 10 minutes.

Pour in the oil, spices and crayfish cook for a further 10minutes

Stir in the yam with enough water to just about cover yam allow to cook for about 30minutes or until yam is cooked and tender when poked with a fork.

Add spinach in the last 10minutes and simmer check for salt and pepper then adjust.

Serve while it is piping hot for best results.

Store leftovers in fridge for 5-7 days or freeze on day of cooking for up to a month.


Recipe provided by www.AfricanFoods.co.uk


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