Nigerian cuisine is full of very delicious yam recipes, and today, we want to share with you our personal favourite. In this article, you can find out how to prepare yam porridge with tomatoes, so that you and your loved ones can enjoy a lovely home-cooked meal made by you. So check this out if you want to learn how to cook yam pottage.
Yam porridge recipe
The key to a great yam porridge is personal touch. For that reason, we want to offer you a recipe that is very customisable; you can choose what to add and what not to add. Thus, the ingredients are divided into two categories: essential and optional. This way, you can pick and choose what to add and never have the same taste twice!
Ingredients for yam porridge with tomatoes
- 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
- 1 smoked fish (medium-sized)
- Smoked turke
- 1/2 cup of Ugu leaves/spinach
- 1 stockfish (medium-sized)
Once you decide on the ingredients and have them laid out before you, you are ready to learn how to make yam porridge.
How to cook yam porridge
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Making yam porridge with tomatoes is not all that hard, and with our detailed instructions, you should be able to get through it without any complications. Just follow these steps, and you should be fine:
- The first thing you need to do is wash your yam and cut it into cubes. At this point, you should probably also cut up your half an onion into slices, blend up the peppers, as well as wash and cut up the Ugu leaves/spinach. Set it all aside.
- After that, 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.
- 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.
- 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.
- 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.
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- 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.
- 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.
- 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.
- 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.
- Once the time passes, serve your pottage right away while it is still hot. You can mash all of the yam, or leave some chunks intact, depending on what you like best.
And that is how you make good old Nigerian yam porridge with tomatoes. It might be somewhat time-consuming, but the result makes it totally worth it. So take this recipe and impress your family and friends with your incredible cooking skills!
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