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Nigerian Yam Porridge

Like in Goldilocks & the three bears, some like it hot, some like it cold but I love mine in between :) . Yam porridge is a Nigerian delicacy which is quite popular in all parts of the country. It's a main course dish which could be Accompanied with tomato stew, Fish, Meat or nothing at all. Some people call it yam pottage, Others call it yam porridge. Yam porridge is an excellent energy food which is rich in carbohydrate, fat & oil & dietary fiber. There are two ways in which you could prepare this dish. You could make it mushy by mashing up the yams or you could make it less mushy by leaving the yams whole. Here's How its done................

Nigerian Yam porridge recipe
•Serves:       6
•Cook time: 60 minutes
•Meal type:  Main course
•Region:       Nigeria

•1 Yam tuber
•1 Large Red Onion, diced
•2 Dry fish (optional)
•1 Cooking spoon Crayfish, Ground
•3 cups Palmoil
•A handful Scent leaves (Ahimu/Nchuawun)- chopped 
•1 tbsp. Curry powder
•1 tbsp. thyme
•Salt to taste


Step 1: Slice the Yam tuber, Peel the skin and and cut into small chunks. Wash properly and set aside. 

Step 2: Wash the Beef and place in a medium sized pot; add 2 cups of Water, Diced Red Onion, Diced Scotch bonnet pepper (Ata Rodo), Minced garlic, Seasoning cubes, Curry powder, thyme, Salt to taste and cook till it’s soft and tender for about 25 mins. Add the Washed dry fish and leave to cook for about 5 mins more. Remove the meat and fish from the stock and set aside.

Step 3: Add the chunks of washed yam into the Stock with some more water just enough to cover the yam; leave to cook for 20 mins till it softens. When the yam softens, mash a couple to aid in thickening.

Step 4: Add the palmoil and crayfish. This gives it a lovely Orange color  Leave to cook for another 5 mins

Step 5: Add the Chopped Scent leaves, Cooked beef and fish; Leave to simmer for 5mins

Turn off the burner and leave to cool for sometime...Serve


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  1. Looks great, nice recipe too.

  2. I'm definitely trying your style. I usually add the palm oil after the food is done and mash. Good blog.

  3. I have been absent for some time, but now I remember why I used to love this site.

    Thanks, I will try and check back more frequently.
    How frequently you update your website?


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