What's the meal?
Yam Porridge can also be called yam soup. it's miles especially yam cooked with elements and the resulting dish includes some soupy liquid. it's also no longer cooked with delivered veggies however I always add a touch to add a few inexperienced coloration to the meal.
What factors does it bring?
1 kg (2.2 lbs) white puna yam
pink palm Oil (to coloration)
1 smoked fish (mackerel)
1 tablespoon floor crayfish
1 medium onion
clean green vegetable (eg pumpkin, parsley, heady scent leaf or inexperienced amaranth)
Habanero or Chilli Pepper & Salt (to flavor)
2 large inventory cubes
Notes at the substances
add enough crimson palm oil to make the meal colourful. you can use dry fish as opposed to smoked fish.
Earlier than you prepare dinner Yam Porridge
Peel and reduce the yam tuber into medium sizes. Wash the yam cubes and place in a widespread pot. Wash and cut the onions into tiny portions. Grind or blend the chilli pepper. Set these aside. If the usage of dry fish, soak and pick out the bones.
Pour sufficient water to cowl the yam cubes and start cooking at medium to high warmness. if you are the use of dry fish, upload it now. Whilst the yams have were given a terrific boil, add the onions, floor crayfish, pepper, inventory cubes, palm oil and the smoked fish. Cover the pot and keep cooking till the yam is performed, add salt to taste and stir very well. cook dinner at excessive heat for approximately 5 minutes, add the inexperienced vegetable, stir and go away to face for approximately five minutes then serve.Yam porridge is normally eaten alone but you could serve it with Fried Plantain.
What region is this dish from?
It is prepared in Nigeria, and mostly by the igbo's.
Where and when do you remember having tried it? Or maybe it's the food you consume most frequently !! Hehe
This was one of the first dishes I perfected in as a 9 year old. This recipe is basically the same thing but with addition of green vegetables. My point for making this post is to give you a visual feel of this recipe and for the love of variety.