Yam, plantain, potato: What porridge is your spec?

Porridge is a staple diet in Nigeria and because it is relatively easy to make, many prefer it as part of their diet any time of the day. While some may prefer it mixed with palm oil and vegetables, others prefer mixing with groundnut oil, served with fish, beef with beans, stew or any side dish. Some tribes have also made porridges out of plantain, potatoes and beans though methodology is largely the same. However today, our cook, Mary Adegunwa will be teaching us how to make yam porridge.

Ingredients

1 tuber of yam

Palm oil/ groundnut oil

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Smoked/dry fish/ beef/Seafood of your choice

Ground crayfish

Onions

Fresh green vegetable – Pumpkin (ugwu), Parsley, Scent leaf (efirin or nchonwu)

Peppers

Tomato paste

Salt (to taste)

2 big stock cubes

Procedure

Peel and cut the yam tuber into desired sizes. Wash the yam slices and place in a pot.    Pour enough water to cover the yam slices and start cooking at medium to high heat. Dice the boiled fish or meat into cubes. Wash and cut the onions into tiny pieces. Grind or blend the chili pepper. Set these aside. If using dried fish, soak and pick the bones at this time.

When the yams are boiled, add the onions, ground crayfish, pepper, stock cubes, palm/groundnut oil and the meat/chicken/smoked fish. Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Add the green vegetables, stir and leave to stand for a few minutes then serve!

Some individuals prefer to fry stew with plenty of onions, served with choice of chicken, beef or ponmo. Some also serve fried plantain, beans or any other choice depending on preference.