Nigeria / Bread
Nigerian Yam and Potato Porridge
Yam and potato porridge with peppered ponmo is an upgraded version of yam porridge, a popular dish in southern Nigeria, particularly among the Yoruba people. The porridge is served with peppered ponmo due to the fact that people like to chew something while eating the porridge. Feel free to adjust the recipe and add your own twist to suit your preferences.
Ingredients
- ponmo, properly cleaned and cut into small pieces6 piece
- water1 1/2 cup
- seasoning cubes, e.g. Maggi4 cube
- Garlic, minced
- scotch bonnet chile peppers, atarodo15
- palm oil3 cooking spoon
- vegetable oil2 cooking spoon
- onions, medium-sized; 3 chopped and 3 sliced6
- curry powder1 tsp
- salt1 1/4 tsp
- yam, medium-sized; peeled and sliced into 4 pieces of 10 cm diameter and 2–2.5-inch thickness1
- sweet potatoes, medium-sized; peeled and sliced 2–2.5-inch thick5
- ginger/garlic/onion paste2 tsp
- tomato paste1 sachet
- ground crayfish, ground4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 17 steps
Place the ponmo in a pot with water, 2 seasoning cubes, garlic, and salt to taste. Boil until the ponmo becomes soft, which should take about 10 minutes.
Blend the chile peppers until about 70% smooth.
Heat a dry frying pan over medium heat. Pour 1 cooking spoon of palm oil and ½ spoon of vegetable oil into the pan, and heat them for about 2 minutes.
Add one-third of the finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
Add the blended peppers, curry powder, ½ teaspoon of salt, and pepper. Let the mixture fry for about 8 minutes.
Add the cooked ponmo to the pan and stir to combine. Reduce the heat to low and simmer, covered, for approximately 5 minutes.
Keep warm until time to serve.
In a large pot, combine 1 cup of water and 1 teaspoon of salt. Add the yam, sweet potato, and sliced onions.
Boil the yam and sweet potatoes until they are about 60% softened (approximately halfway done). This process usually takes around 12 minutes. Do not drain.
Blend the ginger-garlic paste, remaining seasoning cubes, and tomato paste together until smooth.
Heat a dry frying pan over medium heat. Add 2 spoons of palm oil and 1½ spoons of vegetable oil to the pan, and heat them for about 2 minutes
Add half the remaining finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
Add the tomato mixture and salt to taste. Stir continuously until the mixture fries and has lost some liquid.
Stir the fried tomato mixture into the pot with the yam and potatoes. Add the crayfish and remaining chopped onions. Stir well and cover the pot, allowing it to cook for 5 minutes.
Using a wooden stirring rod, stir and mash the yam and potato, leaving some chunks for texture.
Reduce the heat to low and simmer, covered, for an additional 5 minutes.
Stir the porridge and remove it from the heat, allowing it to steam. Serve the hot porridge on a plate with the peppered ponmo.
