Dairy-Free Yam Porridge
Hearty, flavorful, and completely dairy-free, this Yam Porridge recipe is a comforting Nigerian-inspired dish that’s as nutritious as it is delicious. Made with tender chunks of African or sweet yams simmered in a rich tomato-based sauce infused with aromatic spices, garlic, ginger, and a touch of heat from scotch bonnet pepper, it’s a vibrant meal that’s sure to satisfy. Coconut oil imparts a subtle, creamy richness, while optional baby spinach adds a healthy, fresh twist. With its simple, one-pot preparation, this gluten-free and plant-based recipe is perfect for weeknight dinners or meal prep. Serve it as a standalone dish or pair it with your favorite sides for a wholesome, cozy feast. Ready in less than an hour, this savory dish is all about bold flavors and comforting textures for a satisfying dairy-free meal experience!
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Recipe Information
Ingredients
- 1000 grams yam (African or sweet variety)
- 2 tablespoons coconut oil
- 1 medium red onion
- 1 medium bell pepper (red or green)
- 2 medium tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 small scotch bonnet pepper
- 3 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried thyme
- 50 grams baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
Instructions
Peel and dice the yam into medium-sized cubes. Rinse thoroughly and set aside.
Finely chop the onion, bell pepper, tomatoes, garlic, and ginger. Set aside.
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the garlic, ginger, and scotch bonnet pepper (either diced or left whole for less heat). Sauté for another 2 minutes for the flavors to develop.
Add the chopped tomatoes, bell pepper, and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and resembles a sauce.
Add the smoked paprika, thyme, salt, and black pepper. Stir well to combine.
Add the cubed yam to the pot, followed by the vegetable stock and water. Stir to ensure the yam is evenly coated with the sauce.
Cover the pot and bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until the yam is tender and can be easily pierced with a fork.
Using the back of a spoon, gently mash some of the yam cubes in the pot to create a creamy consistency while leaving some chunks intact.
If desired, stir in the baby spinach and let it wilt for 2-3 minutes.
Taste and adjust seasoning as needed.
Serve warm as-is or pair with a side of your choice for a wholesome, dairy-free meal.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 32.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 8580 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
