"YAM PORRIDGE" MEAL 1 - 5 THINGSTO DO WITH YAM TUBERS

Yam porridge is extremely delicious, super filling, and exotic looking if done properly (at least my way). There is not much to explain about this dish because i'm not one of those writers who dwells on food history and stuff like that. I thought myself how to cook this dish, and not to brag or anything of that sort, i got it right the first time and so will you. Lets get cooking.



AYSUGGEST'S you have Yam porridge

With fish masala stew

Ayamase Stew

With Toasted bread

With boiled plantain and Red stew

With Beans

INGREDIENTS(Serves 5)

One yam tuber (peeled and cur into ice cube sized chunks)

2.5 spoons table spoons of sugar

1 teaspoon of salt

3 Beef stock cubes

7 red chilies

3 fresh tomatoes

1 big red sweet pepper

1 big onion

4 Table spoons of palm oil

3 table spoons of cray fish

1 deboned dried fish (shawa)

2 Cups of water




METHOD

Blend the chilies, peppers, tomato and onion and half a cup of water together, till smooth. Rinse the peeled/cut yam with cold water and place in a non stick pan with the cups of water, sugar, salt and allow the combination to boil for 10 minutes. 

Pour the blended pepper over the boiling yam and Add the stock cubes,palm oil, cray fish and dried fish, stir in all the condiments properly before covering the yam for another 15 minutes. 

Take the lid off the pan and reduce the heat to the lowest and carefully mash some of the yams( about 6 visible yam cubes), so that the liquid can start to thicken, 

Cover the pan and let it boil for a further 10 minutes and then repeat the mashing process (be careful as you want to have enough yam chunks left in there). The combination should start burning once the paste is thick enough. Stir it slowly and then leave for another 2 minutes before you Turn off the heat and serve with any of the AYSUGGEST'S or like i have done here with FISH MASALA. Please pardon the quality of the picture.