fbpx
Connect
To Top

How To Prepare Porridge Yam With Smoked Fish

My favourite food is yam; anything yam- fried, boiled, roasted, porridge- just YAM. However, the family seems to  have a thing for my porridge yam. If we had a restaurant, porridge yam will be on the special menu. Next to it will be, ‘prepared by Oma; the family yam chef’.

I always share my menu on Instagram story and my followers think that I should be sharing the recipes on YouTube. Infact, I have people sliding into my DM asking for the recipe or even asking to come over for a treat. Whilst I may not be able to host everyone now, I have decided to share this porridge yam recipe which I made using the smoked fish I got from Scuba Market Place. Let me just state here that, cooking this was really nothing fancy. I just went with the vibe. So, if you will like to watch me make it, click HERE.

Ingredients for Porridge Yam

  • Yam
  • Ugwu
  • Palm oil
  • Salt
  • Onions
  • Water
  • Crayfish
  • Cameroun pepper
  • Smoked fish from Scuba Market Place

Preparation of Porridge Yam with Smoked Fish

  • Cut the yam, peel off the back and slice into tiny bit
  • Wash the yam and put into a pot with enough water covering the pot content
  • Soak the smoked fish with hot water and when it gets soft, seperate the fish into pieces
  • Cut the ugwu into tiny bits, wash with salt and place in a sieve
  • Once the yam is soft enough to be consumed, pour the content into a sieve to seperate the water from the yam
  • Pour some palm oil in the empty pot on the fire
  • Add some onions into the palm oil, crayfish, Cameroun pepper, the smoked fish from Scuba market place, some salt and some hot water
  • Sir all the ingredients together
  • Add the already boiled yam
  • Put the ugwu
  • Stir all the content together
  • Allow the content to boil a little
  • Turn off the fire and allow for it to cool down before serving. That will make sure that the porridge thickens up.
Disclaimer: I am no chef so I cannot exactly say what the measurement is for each of the ingredients. Truthfully, I do not taste my meals until they are done. I will rather have someone else taste it and tell me if they are okay with the spices because for me, once the pepper is right, I am good. So, do what works for you.

If you do ever try it, let me know in the comment section.

More in Features

SoTectonic is a lifestyle blog. Founded in 2012 to create a strong impact in the digital space, the brand has grown to become a digital company focused on highlighting African trends that cuts across beauty, style, travel and technology.

If you have any more enquiries about the platform and that includes guest writing for us or collaborating, please send an email to hello@sotectonic.com!

Facebook

Copyright © 2019 SoTectonic. Designed and developed by Brickcode.Technology