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My people. This Idaho Potato Porridge had to happen. Some things can be crazy expensive in diaspora. Hmmm African yams for instance is like gold.
Creating variety of meals gives me joy. So recently I have been cooking up a storm in my diaspora kitchen with a variety of African meals. So don’t forget to subscribe here to make sure you don’t miss any recipe.?
That being said we haven’t eaten yams for a while.
I usually don’t buy yams in bulk because if you don’t eat them up within a certain period of time, They go bad. since I am trying to live a low carb life , that simply means I don’t need to buy an entire box. I buy what I need when I need it.
But If I get it on sale which is rare, the frugal mama in me kicks in HAHA, so I may decide to buy in bulk and freeze. But that too much wahala joor.?
Anyway yesterday the kiddos were craving some yam porridge. I decided to run by the African Store and pick up some yams.
The yams were 2 (7in) yams for $16 hmmm I was what?? ??? nahhh….
So as usual I put on my thinking cap?? and decided to substitute the yams with potatoes.
I have visualized a recipe like this for a long time but since I always had yams I didn’t think to substitute it.
Need I say it turned out delicious. Another recipe added to my arsenal. ?
Enjoy!!!A Yummy Yam Porridge Recipe substitute for when those African Yams turn to GOLD. Click To Tweet
Prep Time: 5 mins Yield: 6 servings
Cook Time: 25mins
- 7.5 lbs Idaho potatoes peeled and cut into quarters
- 2 Red bell peppers coarsely blended
- 2 Tbsp tomato purée
- 1/2 green bell pepper chopped
- 2 Medium onions chopped
- 1/4 cup coarsely ground crayfish or 2 cans of Tuna fish.
- 1 – 1¼ cup palmoil
- Put the quartered potatoes in a clean pot.
- Add water to a level about 1 in below the level of the potatoes in the pot.
- Add chopped onions, crayfish, salt, bouillon.
- Cook till the potatoes softens.
While the potatoes are cooking, begin to prepare the sauce.
- Pour 1 cup of palm oil into a saucepan placed over a lit hob.
- When it heats up, add the chopped onions and chopped pepper. sauté till onions is transluscent and fragrant.
- Pour in the coarsely blended red bell peppers and the table spoon of tomato purée.
- Cook till the water from the coarsely blended peppers evaporates. Then add the chopped green peppers.
- Turn off heat
- Mix in the sauce with potatoes.
- Some of the potatoes will be broken and that’s what helps to create the yummy porridge.
- Allow to simmer for about a minute.
- Turn off heat.
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