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How To Cook Yam Porridge With Green Vegetables And Fish

 Cooking Nigerian yam porridge with green vegetables.
Nigerian yam porridge is one of those dishes that any body can cook because it's easy. The procedure is never complicated. Once the yam is peeled and cut into the pot with water and ingredients, the job is done as all you have to do from then is just check and stir until your porridge gets thick and soft. Then you can mash if you like or serve it like this ones below.
Ingredients for cooking green vegetable yam porridge:
  • 1 medium sized Yam
  • 1 large bunch Green amaranth (GREEN, ALEHO) or any other green vegetable
  • 3 medium sized smoked cat fish
  • 2 seasoning cubes
  • Salt to taste
  • 1 teaspoon ground fresh pepper or more
  • 3 tablespoons Palm oil
  • Enough water to cover the washed, cubed yam in the pot.

Nigerian yam porridge ready to serve.

 Steps to cooking green vegetable yam porridge:

  1. The peeled and diced yam is washed and put in a pot with the water, pepper and palm oil, covered and brought to a boil
  2. Add the bone picked and washed dry fish, seasoning cubes and salt, stirred, check for salt and leave yam to cook and get soft
  3. Frequent checking and stirring to help the sauce thicken, when it begins to thicken, check for yam softness with a fork before adding the washed green vegetables if it's as soft as you want. Stir and turn off the heat. Well, in the course of cooking, if the pot is getting dry while yam is still uncooked, you can add some more water and salt to taste.
The size of  yam slices depend on how you want it, they can be diced smaller than what I did here.
 hot yam porridge
 hot leaf, used in most of my porridges like  plantain, yam or irish potatoes porridge. the local name is uziza.
 green amaranth is the vegetable I used for this yam porridge. the local name is GREEN
Add caption

 Yam porridge with green vegetables is very easy to cook and healthy too.
 yam porridge with dry fish




 Hot porridge with green vegetables
Yam porridge is best enjoyed when the yam is allowed to cook until it gets very soft. Sorry I don't always remember to time my cooking. I just continue to check for softness and then turn off the heat when I feel it's as soft as I wanted.
Enjoy!

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Comments

  1. My friend Eya, you sabi cook food no bi small. This lokes so inviting and if I'm not wrong, you brought this fish from the village. Lol!

    ReplyDelete
  2. Lilien1/24/2013

    Hi Eya, I live in Lagos, pls where can i get smoked catfish? Thanks

    ReplyDelete
  3. Nice one aunty Ojay,its no surprise imma love dis coz I like yam so much. But I use fluted pumpkin instead of d green amaranth. And it comes out tempting and vewy vewy delicious.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
    Replies
    1. Anonymous3/27/2014

      BONARIO u are everywhere even for kitchen u dey too

      Delete
  4. Anonymous2/03/2013

    You're doing so well. You should be encouraged for doing something this innovative. The only problem.... if you will take my advise .... is that you have failed to post pictures of the ingredients (too many pictures of the finished product and none of the process) and your description of the process is too vague. You did not say that the fish is dry fish, you did not time the cooking and preparation. It makes me wonder .... are you really serious about imparting your cooking skills to other women or is this blog just for show in the usual Nigerian fashion? Please make the necessary alterations to your posts and you'll have a great blog. Thanks.

    ReplyDelete
  5. @Anon 4:12 am, I am so sorry! I didn't realise that there were no images of ingredients used. I will include them now.

    For timing, I always check until it is as soft as I want. Most times I forget to even time my cooking. I'm sorry!

    ReplyDelete
  6. awwww! talk of JI AKWUKWO NNI/JI ABUBO.
    I love yam so much and yam porridge with vegetables is ma favourite. aunty Ojay I love d way u made sure the porridge is much. I do cut my yam in medium and then tiny sizes to produce dat awesome porridge.
    nice one aunty Ojay.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
  7. Anonymous4/28/2013

    Eya. I beg how many times u go dey show us dis yam porrage? If u no get something to post, just say Hi to us and let us enjoy our sunday.

    ReplyDelete
    Replies
    1. Well, I'm seeing this for the 1st time, and isn't it a different kinda porrage?

      Posting past posted food materials could serve as reminder, and will be fresh to those who are new on the blog.

      BTW, when are you gonna post ur own home made meal? So she won't have to repeat old ones.

      Delete
  8. Anonymous4/28/2013

    Lwkmd... Anon8:49am u dey vex o... I actually had the same thing in mind but then I just assumed it was a mistake cos aunty eya has posted this receipe like 3times now

    ReplyDelete
    Replies
    1. Anonymous4/28/2013

      In your dreams? Im seeing this for d first time and I love.

      Delete
  9. Anonymous4/28/2013

    Bad belle ppl.
    Thanks aunty eya, dis my lunch today.

    ReplyDelete
  10. Anonymous4/28/2013

    Eya voltrons abeg tk am easy ooo... I no dey struggle yam pottage with una jare oo.. Hapi sunday y'all and well done madame Eya

    ReplyDelete
  11. Anonymous4/28/2013

    Aunty Eya, u have posted this bfore nah....u don dey dull o. #walksoff#

    ReplyDelete
  12. Anonymous4/28/2013

    Ladies, u can read other things and allow us who didn't c it b4 to learn too.

    ReplyDelete
  13. Eya I luv your blog so much cus its full of inspirations e.g from food to matters of d hrt e.t.c. Pls I luv eatin burger and would lyk to know how to prepare it. Pls can you give a detailed tutorial on it. Tnx and May God Bless u

    ReplyDelete
    Replies
    1. Hi A M Y, what type of burgers do you like?

      Delete
    2. Beef burger. Tnx 4 d reply

      Delete
  14. Anonymous4/28/2013

    Aunty Eya, pls hw do I subscribe to blog updates? Nice-looking meal by d way.

    - Ms FT

    ReplyDelete
  15. You can click on the SUBSCRIBE box on the left or right side bar and subscribe. OR SUBSCRIBE BY EMAIL under the comment box.

    ReplyDelete
  16. This is one of my best blogs,s a young girl that enjoys cooking,I like to follow and refer back to this blog. Thanks and keep it up!

    ReplyDelete

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