So I uploaded a video on my food Instagram page of this vegetable yam porridge I made and I had lots of people asking for the recipe. Oh wow! Apart from people asking for the recipe. It was absolutely delicious and yummy. I find it a bit difficult to prepare any kind of meal without vegetables and spinach happens to be my favorite when it comes to making African food.
- 10 /11 in tuber of yam washed and cut into chunky size cubes
- 1/4 cup coarsely ground crayfish
- 2 medium onions chopped and divided
- 1 smoked fish washed
- 2 medium bell peppers coarsely blended
- 1 Scotch bonnet
- 1 Tbsp crushed garlic
- 3/4 cup palm oil
- Salt or 2 bouillon cubes to taste
- 12 oz Spinach or vegetable of choice chopped
In a 6 quart stock pot put the yam chunks, add water to just about an inch below the level of the yam in the pot.
Add in 1/2 of the chopped onions, crayfish, bouillon cube and bring to boil.
In a medium saucepan, pour in the palm and heat up, then put in the other 1/2 of the chopped onions, sauté till transluscent, then pour in the coarsely blended bell pepper and scotch pepper mix.
Cook for about 3 minutes or until the moisture evaporates.
Turn off heat and wait for the yam to cook
When the yam is soft and cooked, pour in the sauce you made stir in an Allow to simmer for another minute.
Add in the chopped vegetables, stir in and turn off heat.
Cover pot to allow the vegetables cook in the residual heat.
Serve warm and enjoyIf you are on a weight loss journey or maintaining your weight, try and control your portions. Do not get carried away with how the food taste, although it can be tempting.
I hope you loved this recipe…
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