Nigerian Yam Porridge In Coconut Milk

This is the first of several recipes for the Nigerian yam Porridge. It is more of yam cooked in tomato stew with fish or meat of your choice. The twist to this recipe is coconut milk and bacon pieces added to it  for a very tasty expereince.

Nigerian Yam Porridge In Coconut Milk, this is now my preferred method of cooking yam porridge as everyone loves it in my family.

Traditionally yam is peeled, rinsed thoroughly and diced. It is then cooked either in tomato sauce and in some stock with fish or meat. Sliced vegetables is sometimes added towards the end of cooking. The prefered vegetable is ugu or any green vegetable of choice, available in your region.

Looking for dinner ideas? Why not try this, anytime soon. If you cannot find yam substitute with potatoes, Sweet or Irish.

How you choose to eat this is entirely yours. Eat on its own as most Nigerians do or with bread or rice. Do you. Whatever works fror you is great only try making this and enjoy.

Try this recipe for your next dinner and let me know what you think!Delicious and creamy yam porridge or stew serve on its own as a complete meal or add bread, rice or anything you fancy. Serve with any cold drink or hot drink during winter.

Here is the recipe:

Already peeled yam and sliced. Most of the yams are white inside with a bark like skin.

Yam peeled then, sliced you can now cut in smaller chunks for this recipe.

Yam porridge ready to be served. You can eat this on its own or pair with rice, fried plantain or bread.

Nigerian Yam Porridge 

Nigerian Yam Porridge In Creamy Coconut Sauce

Servings: 6

Prep Time: 20min

Cooking Time: 1hour 10minutes

Ingredients

  • 6 Streaky bacon with fat trimmed off, then, cut in about 1/4 of an inch  pieces*
  •  1 Large onion, chopped
  • 2 Bell pepper
  • 1-2 Chilli pepper(use more if you want it hotter)
  • 2 Cloves of garlic
  • 4 Medium size tomatoes
  • 1/2 Teaspoon nutmeg
  • 1 Teaspoon of thyme
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoon curry powder
  • 2 Tablespoons grounded crayfish (optional)
  • 1 15oz can of coconut milk
  • 1 Medium size tuber of yam cut into half inch chunks
  • 1 Litre of stock(chicken stock preferably)
  • 4 cups of chopped spinach
  • Salt to taste

Method

Place heavy based pot at medium low heat, and throw in the bacon pieces while pot is still cold allowing bacon to slowly release its own oil, this stops it from sticking to the bottom of the pot. Fry until crispy but not burnt, golden brown. Then, remove with a slotted spoon and set aside. 6-8minutes

Fry your chopped onion in the bacon oil until translucent, about 4-6 minutes.

Stir in the spices, nutmeg,thyme,cayenne pepper and curry powder and crayfish. Allowing to fry for 2-3minutes

Blend all the peppers, with tomato and garlic, pour the pepper mixture and coconut milk into the pot containing the fried onion allow to cook for about 15minutes on medium heat.

Now transfer the yam into the pot and pour in the stock, cook on medium heat for about 30minutes or until yam is soft.

Check for salt and pepper and adjust to taste.

Now add chopped spinach and cook for another 8minutes and serve.

Recipe provided by www.AfricanFoods.co.uk

Some of the ingredients for this recipe.

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