Yam porridge is a unique way to enjoy yam; it is a richly flavored dish that is popular across Nigeria. It is made by cooking yam infused with different ingredients until it become very soft and thick. Yam porridge is a one-pot dish made with white yam and other Nigerian ingredients like palm oil, pepper, dry fish, ugba, leaves, and various seasonings. Whenever I cook this dish, I usually make it to have a semi-mashed consistency where chunks of yam are cooked until soft, some breaking down to thicken the stew-like base. Delicious 😋!
Yam porridge is one food I cook without frying anything. I just add all the ingredients to the pot and cook the yams until they get soft and mushy. It's as simple as ABC.
Ingredients for a simple traditional yam porridge on a budget
This recipe serves 2 people who eat a lot and 3 people who eat moderately.
⦁ 1 medium tuber of white yam
⦁ Water
⦁ 1 tablespoon of crayfish
⦁ 1/4 cup of oil
⦁ 1 medium onion
⦁ 1 tablespoon of chili flakes
⦁ 2 cubes of Maggi
⦁ Salt to taste
⦁ dried fish, deboned and flaked
⦁ Scent leaves or spinach
⦁ Ugba (optional)
Cooking Tools You’ll Need to Prepare Yam Porridge
⦁ A sharp knife and a chopping board
⦁ A large pot or saucepan with a lid
⦁ A blender, food processor, or mortar
⦁ Cooking spoon
Step-by-Step Guide to Cook Yam Porridge
Step 1: Prepare all the ingredients.
Whenever I want to cook yam porridge, I prefer to prepare (clean, wash, slice, etc.) all the ingredients before commencing; it makes the cooking easier. Begin by peeling the yam tuber. Cut it into small pieces. Rinse thoroughly and set aside in a bowl of water to prevent it from getting black or red. Debone the dry fish, slice the onions, grind pepper, and clean any other protein you intend to add to the porridge. If you also like to add ugba, clean it properly.
Step 2: Cook the yam porridge:
⦁ Begin by adding the yam to the pot. Add just enough water to cover the yam. Do not overfill the pot with water—yam porridge is not supposed to be watery. Add sliced onions to the yam, cover, and let it boil.
⦁ When it starts to boil, add the other ingredients (pepper, palm oil, crayfish, maggie, salt, dry fish, ugba, etc.) except leaves. Give the yam a light mix (to help the ingredient spread), cover the pot, and let the yam cook until it gets very soft.
⦁ When the yam gets very soft, add the sliced leaves and mix very well. At this stage, while you are mixing the yam, some will break down into mushy pieces, or you may even mash some of the yam pieces, depending on your choice. After you have mixed the yams, cover the pot and let it simmer for an extra 5 minutes.
Step 3: Serve yam porridge
Yam porridge is best served hot. It can be eaten on its own or served with fried plantains, boiled eggs, or beans. But personally, I prefer to eat it on its own and sip it down with cold water.
Tips for Making the Perfect Yam Porridge
⦁ Use palm oil: The real Nigerian yam porridge is made with palm oil; however, some people like to explore other oils, but if you want to get authentic Nigerian-style porridge, you should use palm oil (red oil).
⦁ Use the Right Yam: There are various kinds of yams in Nigeria, but the one that is suitable for yam porridge is white yam because it breaks down well to a thick mushiness.
⦁ Balance the Palm Oil: Too much can make the dish less appetizing, while too little may cause it to lack richness. Start small and adjust.
⦁ Don’t Skip Crayfish: Crayfish is one of the most important seasonings when you talk of Nigerian cooking. But don't over-add it, as it will overpower the other flavor.
⦁ Be Patient : Allow the ingredient to cook properly with the yam to avoid a raw, sour taste.
⦁ Watch the Water: Adding water gradually is better than dealing with a watery porridge.
Conclusion
Yam is a dish of both everyday comfort and celebration that delivers a balance of flavor and nutrition in every bite. With this detailed guide, you now have all the tools to prepare a delicious pot of yam porridge in your kitchen.
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