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Porridge yam is one of the simple and easy to make Nigerian food and could be made with or without tomatoes. Here is how to prepare Nigerian yam porridge with tomatoes.
[b]Ingredients :[/b]
Yam - about 2kg yam
2 table spoonful of ground crayfish
1 or 2 cubes of Maggi seasoning,
2 to 3 teaspoonful of ground hot red pepper
1 teaspoonful or cooking salt,
1 or 2 medium sized onions
2 tins of chopped tomatoes
200 ml of oil or vegetable oil
300g of freshly cut spinach
Chicken breast cut to desired chunks - about 1kg.
[b]Preparation :[/b]
Peel off the back or skin of the yam and slice into serve-able bits, wash and set aside as shown in the picture above (the completely white items in the plate to the far left)
Blend the mix of tomatoes, 1 onion and fresh pepper and had a teaspoonful or two of red hot dried pepper according to your tolerance of hot spice and set aside
Slice the second onion into small bits
Now place your pot or sauce pan on your burner or stove. Allow water in pot to dry off
Add about 250 mls of vegetable or olive oil.
Allow to get hot for about 5 minutes.
Add the heap of sliced onion and allow onion to fry into a brown crispy form
Add your blended mix of tomatoes and onion and fresh and dry pepper.
Allow to fry for about 10 to 15 minutes on medium heat. Stir intermittently to prevent it from getting burnt
Now add the yam (or potatoes if substituting for yam) and cover pot. Allow to simmer for about 5 minutes
Add your already cooked and spiced meat (chicken or assorted meat or fish) as well as some meat broth if available
Allow to cook on medium heat for another 5 minutes.
Add one cube of Maggi seasoning, half or full teaspoonful of salt and the spinach.
Allow to simmer on low heat for 5 minutes.
Your Nigerian yam porridge is ready for serving.
