Delicious vegetable yam porridge
This vegetable yam porridge will take your love for yam porridge to a different level
Ingredients
- 10 /11 in tuber of yam washed and cut into chunky size cubes
- ¼ 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 tablespoon crushed garlic
- ¾ cup palm oil
- Salt or 2 bouillon cubes to taste
- 12 oz kale or vegetable of choice chopped
Instructions
- 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 ½ 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 ½ 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
Notes
Nutrition
Calories: 575kcal
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