Yam Porridge with vegetable

Yam Porridge with vegetable
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 3.5 g
  • Cholesterol: 4.7 mg
  • Sodium: 125.4 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Yam Porridge with vegetable calories by ingredient
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This is a Nigeraian cuisine This is a Nigeraian cuisine
Number of Servings: 6


    Whole yam, peeled and cubed,
    Tomatoes (fresh or tinned)
    Red bell pepper
    Ata rodo (Habenero pepper)
    Tbsp of Palm oil
    Curry powder
    A pinch of Ginger powder
    Chicken stock cubes
    Mix Vegetables


Place the fresh fish stakes in a steamer or cooking pot with a thin layer of water and bring to a boil. Cook until just done (about 3 minutes) and transfer stakes into an aluminum-covered baking pan. Insert into pre-heated oven at 250 for 30 minutes.

Put the washed yam squares in a large cooking pot and add 1.5 litres of water. Place the pot on the stove at high heat.
add the palm oil and chicken stock cube.

Bring the pot, now containing water, yams, stock cube and oil, to a boil.

Grind the tomatoes, onions, and peppers, add to the hot oil and fry for 10 minutes, stirring frequently.

As soon as the pot starts boiling, stir in the grinded tomatos, oinions and pepper with the crayfish . Add fresh hot pepper to taste.

Let boil for 3 minutes and then add the the cooked mackerel; stir briefly and cover.

After about another 5 minutes of boiling, the porridge should begin to thicken. As soon as it starts to thicken, reduce heat by half and add the mix green vegetables. Stir, cover and cook for additional three minutes, then turn off heat.

Serve with steamed fish.

Number of Servings: 6

Recipe submitted by SparkPeople user VIVIMADE.

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