How to cook recession yam porridge (pottage) with tomatoes
|A serving of yam porridge during Nigerian recession. Cooked without meat or fish but not lacking protein.|
Recession yam porridge is cooked without meat or fish but with some less expensive protein element. It tastes so so good. Cooking this porridge is very easy, this is like the easiest method of making Nigerian yam porridge. Less ingredients with same great taste.
- 1 Tuber yam (medium sized)
- 5 large tomatoes
- 2 large onion bulbs
- 2 cups palm oil
- 2 cups ground crayfish
- Fresh pepper
- Knorr cubes to your taste
- Salt to taste
The yam is peeled, washed and cut into cubes. Boiled with salt while the vegetables (tomatoes, onion) are stir fried in palm oil with knorr seasoning cubes, fresh pepper and crayfish. When boiling yam begins to soften, the stir fried vegetables are added to the pot, stirred and left to cook slowly and let the taste seep into the yam. The pot is opened and stirred at intervals to prevent burning and also help it thicken. When porridge begins to thicken, I check for taste and doneness before turning off the heat.
Served hot but, I like my pottage just warm, so I'll eat a bit later.
|Boiling yam with salt|
|Stir frying vegetables for the yam porridge|
|Adding roughly ground crayfish to the vegetables|
|Cooked vegetables waiting to be added to the pot of yam|
|Vegetable being added to boiling soft yam|
|Yam porridge soft, tasty and nutritious|
|porridge so soft even a toddler can eat|
|Enjoy your meal.|