We love food. We love experimenting with food. There’s this joy that comes from mixing up different ingredients and spices to get something new and wonderful. Maybe it’s just because I’m a food freak…or maybe it’s just because I love that people eat what I make and have good things to say about my recipes.
So, for today we’ve got how to make yam porridge on the menu. It isn’t hard to make and it is positively delicious and filling. It’s perfect for vegans, vegetarians, and non- vegetarians depending on the ingredients you use.
To make yam porridge for 6 servings, here’s what you need;
- A tuber of yam (peel and slice to serve-able sizes)
- Half cup of ground crayfish
- 2 bouillon cubes
- 5 cl of palm oil.
- 15 ripe tomatoes
- 2 onion bulbs
- Beef, diced cow skins (optional)
- Half Kg of Chicken (optional)
- Fluted pumpkin leaves or other greens
Here’s how to go about cooking yam porridge;
- Peel off the bark of the yam, slice to serve-able sizes, wash and set aside.
- Slice or grind the tomatoes, fresh pepper and a cup of crayfish.
- Slice both onions.
- Cook the beef and diced cow skins until they’re soft.
- Parboil the chicken for about fifteen minutes and allow to simmer. Remove the bones and scatter with a spoon. Don’t mash too hard.
- Pour 10 cl of palm oil into a cooking pot, allow to heat and bleach a little (about two minutes).
- Fry the ground tomatoes/pepper for 5 to 1o minutes in the palm oil.
- Add the yam pieces and add water so that the yam pieces are almost submerged in the water.
- Allow to boil for a few minutes.
- Add the beef, cow skins or deboned chicken, and ground crayfish.
- Add the bouillon cubes and salt to taste. Leave to simmer for 10 to 15 minutes.
- Pierce the yams with a cooking fork to check if the yam pieces are soft enough to be eaten.
- Add vegetables and turn down the heat for 2 to 5 minutes.
- Stir and serve.
Voila! Your yam porridge is ready to be eaten.
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