The deliciousness of yam porridge is remembered, long after the day of eaten has been forgotten.
Yam porridge or yam soup as it is sometimes called is mainly yam cooked with ingredients and the resulting dish contains some soupy liquid. Yam porridge is counted among the easy to make Nigerian food. It is a dietary food for breakfast, lunch or dinner.
Also, apart from the simplicity of yam porridge, it does have a good relationship with your pocket. And it always leaves you with something to rush back home whenever you find yourself in a situation synonymous to that of Jacob.
Small tuber of yam, peel, and cut to desirable sizes
5cl of palm oil
smoked fish (mackerel)
A cooking spoon of grounded crayfish
A bowl of water
Blended chili or habanero
1 or 2 bulb of onion(s)
A tablespoon of salt
1 or 2 cubes of seasoning to spice up the taste
You will definitely end up preparing one of the most delicious Nigerian meals if you follow these procedures.
Wash well the cut pieces of yam with clean water, and put them inside a pot. Add water and allow to boil for 10 minutes.
Add your palm oil and allow to boil for 5 minutes; as this will allow miscibility with the boiling water.
Add your washed smoked fish, sliced onions, and blended pepper. Stir with turning stick and allow to boil for another 5minutes.
Add salt (depending on the quantity of meal) and 1 or 2 cubes of seasoning to taste. You can add scent leaf to improve aroma if you want to, then allow to simmer for 2 to 3 mins. Stir well to ensure uniform taste.
Allow to simmer a little and your yam porridge is ready to be served.
In addition, there are other types of yam porridge. There is the traditional Igbo yam porridge, the ‘Asaro’ yam porridge with vegetable (mashed yam porridge) and a few more.
For the expansion of knowledge, we shall highlight the procedures for making the Igbo yam porridge and the asaro vegetable yam porridge.
First, we start with the most popular traditional yam porridge- the Igbo yam porridge. The taste of the Igbo yam porridge is a one that cannot be forgotten with ease. Its deliciousness is remembered, long after the day of eaten has been forgotten.
One hand full of dry fish crumbs
One white puna yam
One handful of ukpaka (means shredded oil bean)
One tablespoon of ground crayfis
One big stock of cube
Some salt & pepper (according to your taste)
One handful of well-washed bitter leaves
½ teaspoon of Ogiri Igbo (means castor seed paste
A little amount of palm oil (enough to color the dish)
Put the pot with your yam cubes on a stove or gas cooker. ( Firewood would be outstanding)
Add all the dry fish crumbs to these yam cubes.
Add ready ukpaka, stock cube (totally crushed), crayfish, some pepper and then your bitter leaves. Try and stir them together with the yam cubes when you add them.
Pour some water under the level of your yam cubes, then start cooking the dish on high heat.
Add your Ogiri Igbo and some palm oil to make the Yam Porridge look nice and get appetitive color when you’ve noticed that the ingredients in the pot are well boiled.
Cover the pot and contInue cooking till the yam is a bit soft and all the surrounding liquid is getting thick.
Add some salt if it is necessary and then stir everything very well.
Cover it again and cook for 3 to 5 more minutes. Bingo!
Asaro is a Yoruba name for mashed yam porridge. It is a tasty and important dish in Yoruba homes. You would want to visit a Yoruba home again and again, after your first taste.
What are the needed ingredients for making asaro yam porridge
Palm Oil (to color)
1 smoked fish (titus/mackerel) OR Dry fish
1 tablespoon ground crayfish
1 medium onion
Fresh green vegetable e.g Pumpkin, Parsley or Scent leaf (Effirin or Nchanwu)
Habanero or Chilli Pepper
Salt – to taste
Peel & cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.
Cut the onions into tiny pieces. Grind / Blend the chilli pepper. Set these aside. If using dry fish, soak and pick the bones at this time.
Pour enough water that will cover the yam cubes and start cooking. This is time to add your dry fish if you are using one.
When the yams are well boiled, add the onions, ground crayfish, pepper, Knorr cubes, palm oil & the smoked fish.
Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Cook at high heat for about 5 minutes.
Add the green vegetable, stir and leave for about 3 to 5 minutes. Yes, your food is ready.
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