vegetable yam porridge

Delicious vegetable yam porridge

This vegetable yam porridge will take your love for yam porridge to a different level
Course Main Course
Cuisine Nigerian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 575kcal
Author Chichi Uguru


  • 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 and deboned optional
  • 2 medium bell peppers coarsely blended
  • 1 habenero pepper blended with the red bell peppers
  • 1 Tbsp crushed garlic
  • 3/4 cup palm oil
  • Salt or 2 bouillon cubes to taste
  • 12 oz kale 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 habenero 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 enjoy