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The coconut yam porridge recipe you must try

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Yam porridge: PHOTO: SISIYEMMIE.COM

Yam can be enjoyed in multiple ways; made as fries, boiled as it is and enjoyed with a sauce, boiled and pounded into the famous beloved Pounded Yam, boiled and coated with eggs then fried as Yamarita, cooked in tomatoes blend and some spices as Yam Porridge and more! There are so many ways to fall in love with Yam.

Yam porridge recipe
This particular recipe is very savoury and gives a lot of deep flavours that you would love.

Ingredients
2 Table spoons Palm Oil

3 Table spoons Vegetable Oil

3 Table spoons Crayfish

10 Ripe Tomatoes

1 Scotch bonnet Pepper

½ Tea spoon Cameroon Pepper

2 Tatashe (Red Bell Pepper)

2 large red Onions (For blending and another chopped)

5 Pieces of smoked Panla Fish

1 Tea spoon Salt

1 Bouillon Cube

3 Cups Water

½ Tuber Puna Yam

1 Red Bell Pepper

1 Cup chopped Ugu or sliced Uziza vegetables

 

Preparation

  • Prepare yams by slicing into circles and next into cubes so that they cook faster. After slicing into cubes, wash with water and leave it in the water till later on for cooking.
  • Prepare tomatoes by washing tomatoes, tatashe, pepper and onions. Blend with a processor for a rough finish. I like to see little bits of red in my yam porridge. You can blend smoothly if you prefer to.
  • Slice Red Pepper into strips, it will be added at the end of cooking.
  • Debone and wash Panla Fish to get rid of dirt.

Cooking

  • Add tomato blend to a pot and allow to boil till the water almost dries up, set aside.
  • In a pan, add vegetable oil and a bit of palm oil (the palm oil gives it a lovely color but not enough for the taste to overwhelm the dish).
  • When the pan is hot, add onions and fry till it is soft and translucent. Next add ground crayfish. This is a game-changing secret in a lot of dishes I enjoy. Allow the crayfish to fry for a few seconds then add the boiled tomatoes blend.
  • Add salt, Cameroon pepper and seasoning, stir together and keep frying for a few minutes.
  • Next add deboned fish and keep frying till the oil floats to the top.
  • Add water to the pot and add cubed yams. Make sure the water is enough to cook the yams thoroughly and some left over as the yam pottage sauce.
  • Cover and cook for 30 minutes.
  • When it is done, add sliced bell pepper to the pot and stir together, mashing up some yams in the process.
  • If you like vegetables, now you can add whatever vegetable of your choice, allow to simmer for 5 minutes.
  • Serve and Enjoy!

Coconut Yam Porridge 

If you are looking for something sweeter, then this Yam Porridge recipe is perfect for you. Cooked with coconuts and chicken, this dish is bound to become a favourite especially for kids!

Ingredients
4 Table spoons Vegetable Oil

1 Tea spoon Curry Powder

1 Tea spoon Thyme

3 Scotch bonnet Pepper

½ Teaspoon ginger

4 Tatashe (Red Bell Pepper)

2 Paprika

2 large red Onions (For blending and another chopped)

1Teaspoon Salt

1 Bouillon Cube

3 Cups Coconut milk

½ Cup Chicken Stock

½ Tuber Puna Yam

1 Sweet Red Bell Pepper

1 Sweet Green Bell Pepper

1 Carrot Sliced thinly

1 Spring Onions

1 Chicken Breast

Preparation

  • Prepare yams as though for yam porridge
  • Wash, tatase, paprika, scotch bonnet and onions. Blend till smooth
  • Slice Red and Green Pepper into strips, it will be added at the end of cooking.
  • Smash coconut and take the meat out, chop into little bits for easy blending. Blend with some water and sieve all the milk. Repeat this step till you get enough milk. If this process is too tedious, you can buy coconut milk from the supermarkets.
  • Slice chicken breasts thinly so that it cooks quickly, season with some salt and set aside in a sealed container in the fridge.

Cooking

  • In a pan, add vegetable oil and allow to heat up. When the pan is hot, add onions, ginger, curry powder, thyme and fry till it is soft and translucent.
  • Next add pepper blend, and fry till the oil floats to the top or the sauce begins to clump together.
  • Add salt and seasoning, stir together and keep frying for a few minutes.
  • Next add deboned fish and keep frying till the oil floats to the top.
  • Add coconut milk to the pot, the chicken stock and add cubed yams. Make sure the milk is enough to cook the yams thoroughly and some left over as the yam pottage sauce.
  • Cover and cook for 30 minutes.
  • While the yam is cooking, in a pan, spray some vegetable oil and stir-fry sliced bell peppers and carrots till fragrant and almost translucent.
  • In the same pan, add sliced chicken breast and fry on both sides till lightly browned, this should take about 4 minutes.
  • When the yam is cooked, add stir-fry peppers and chicken, then mix everything together, mashing some yam in the process.
  • Sprinkle the spring onions on top the yam for garnishing and extra flavour.
  • Serve and enjoy!

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coconut yam porridge
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