Yam Recipe: Cooking Porridge With Tomatoes

Written by Gloria Irabor

Making yam porridge with tomatoes is not a difficult task. This customisable recipe will no doubt impress your family and friends. Ingredients for this cuisine are very easy to find in the market and flexible in their use.

Compulsory Ingredients

  • 1/2 of a medium-sized yam
  • 3 medium-sized tomatoes
  • 2 tbsp. of vegetable/palm oil
  • 2 tatashe bell peppers
  • 2 scotch bonnet peppers
  • 1/2 large onion
  • 2 tsp. of ground crayfish
  • 2 tbsp. of locust beans
  • 1 bullion cube (Maggi or whichever one you like)
  • 1/2 tsp. of your favourite seasoning
  • Salt to taste

Optional ingredients:

  • 1 smoked fish (medium-sized)
  • Smoked turke
  • Ponmo;
  • 1/2 cup of Ugu leaves/spinach
  • 1 stockfish (medium-sized)

How to prepare

  1. Wash your yam and cut it into cubes. Cut up your half an onion into slices, blend up the peppers; wash and cut up the Ugu leaves/spinach. Set it all aside.
  2. Take the meats and fish you are going to be using, wash it all well and boil. Make sure that the tougher meat/fish goes in first, then the stockfish, and the smoked fish goes in last, about 2-3 minutes before everything else is nice and soft.
  3. Take the meats/fish out of the water (but do not discard the stock) and shred it all into small bite-sized pieces. Set aside.
  4. Put a large pot on medium heat and add the oil of your choice. When it is sufficiently hot, add your sliced onion and sauté it until it gets fragrant. Then, add your locust beans and sauté for additional two minutes.
  5. When you are done sautéing, add the blended peppers, tomatoes, flavour cube and salt. Cover the pot with a lid and leave it to fry for about 15 minutes. Check on it from time to time and stir to prevent it from burning.
  6. While it is frying, put your yam into a different pot, pour enough water so that it covers the contents, add a little salt and parboil the yam for about 6-8 minutes. It does not need to be cooked completely, so as soon as it gets slightly tender, take it off the heat.
  7. Now check on your stew once more. You will know that is ready when the pepper reduces in size, and you can no longer taste the tomatoes. If it is done, add 1-2 cups of the leftover stock, mix well and leave the stew to cook for 2-3 minutes.
  8. After that, add the yam to the stew, as well as the shredded meat/fish. Mix well, turn down the heat to low, cover the pot and leave it to cook for about 15 minutes. If you see that the yam is soft, you do not have to wait that long.
  9. Once the yam has softened, mash some of it and leave the pottage to cook for additional five minutes.

By now, your yam porridge is pretty much ready. However, if you have decided to go with the Ugu leaves/spinach, it is time to add them to the porridge, turn off the heat and let it all simmer on residual heat for about 2-3 minutes.

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About the author

Gloria Irabor

I love to be engrossed in a world of creativity and I detest injustice. I can analyse almost anything but most of all I try to get better in everything I do.

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