Yam porridge is a beloved staple of Nigerian cuisine that combines simplicity with delicious flavors. This traditional dish showcases the versatility of yam in African cooking.
While there are many variations of yam porridge across Nigeria’s diverse ethnic groups, this recipe presents an elevated version using fresh tomatoes and palm oil to create a restaurant-quality dish that’s still true to its homestyle roots.
Ingredients
- 2 kg white yam, peeled and cut into chunks
- 150 ml palm oil
- 300 ml fresh tomatoes, ground
- 1 cup onions, sliced
- 1/2 cup crayfish, ground
- 2-3 fresh peppers, ground
- 1 seasoning cube
- Salt to taste
- Prep time: 10 minutes
- Cook time: 20 minutes
- Serves: 4-6 people
Steps to Follow
- Step 1: Peel and cut yam into medium-sized chunks, wash thoroughly and set aside
- Step 2: Heat palm oil in a large pot for about 2 minutes until slightly bleached
- Step 3: Add half of the sliced onions and fry for 1 minute
- Step 4: Add ground tomatoes and peppers, fry for 5-10 minutes
- Step 5: Add enough water to almost cover the yam pieces, then add the yam
- Step 6: Add ground crayfish, seasoning cube, and salt
- Step 7: Cook for 10 minutes, then add remaining onions
- Step 8: Cover and cook for additional 5 minutes until yam is tender
- Step 9: Stir thoroughly until mixture thickens to desired consistency
Additional Instructions
- Test yam doneness by piercing with a fork – it should be tender but not mushy
- Optional: Add leafy vegetables at the end for extra nutrition
- Can be stored in the refrigerator for up to 2 days
- Reheat gently on stovetop with a splash of water if needed
- For best results, use fresh white yam
- Adjust pepper quantity according to preferred spice level
General Nutritional Values
- Approx. Calories: 380 kcal per serving
- Approx. Protein: 5g
- Approx. Carbohydrates: 65g
- Approx. Fat: 12g
