Yam Porridge
Yam Porridge is a hearty and flavorful West African dish that combines tender chunks of yam simmered in a rich, aromatic tomato and pepper sauce. Infused with the smokiness of dried fish, the earthiness of ground crayfish, and the vibrant heat of Scotch bonnet peppers, this one-pot meal is a true celebration of bold flavors. The addition of spinach brings a welcome touch of freshness, while palm oil gives the dish its signature deep color and sumptuous texture. Perfect for a family dinner, this yam porridge is easy to prepare, taking just 15 minutes to prep and 35 minutes to cook, and serves four generously. With its wholesome ingredients and satisfying taste, this comforting recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 medium-sized tuber (about 1 kg) Yam
- 2 medium Red bell pepper
- 2 medium Tomatoes
- 1 large Onion
- 1 Scotch bonnet pepper
- 0.25 cup Palm oil
- 2 tablespoons Crayfish (ground)
- 100 grams Dried fish
- 1 bunch (or 200g frozen) Spinach leaves
- 2 cups Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
Instructions
Peel and cut the yam into chunks, about 1 to 2 inches each. Rinse thoroughly and set aside.
Blend the red bell peppers, tomatoes, scotch bonnet pepper, and half of the onion to a smooth puree. Set aside.
Heat palm oil in a large pot over medium heat. Finely chop the remaining half of the onion and sauté in the palm oil until translucent and fragrant, about 3-4 minutes.
Pour the blended mixture into the pot and cook for about 8-10 minutes, stirring occasionally, until it thickens and the oil begins to separate from the sauce.
Add the ground crayfish, dried fish, and stock to the pot. Stir well to combine.
Gently add the yam chunks to the pot, ensuring they're mostly submerged in the sauce. Add water as needed to ensure yams are covered. Season with salt and black pepper.
Cover the pot and allow the yam to cook for 20-25 minutes on medium heat, stirring occasionally to prevent burning and ensure even cooking.
Check the doneness of the yam; it should be soft and tender. Use a wooden spoon to gently mash some of the yam to thicken the porridge.
Add the chopped spinach leaves into the pot, stir gently, and allow to simmer for another 3-5 minutes until the spinach wilts.
Taste and adjust the seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 9864 mg | 429% | |
| Total Carbohydrate | 362.8 g | 132% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 32.2 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 11731 mg | 250% | |
*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.
