- Coconut Milk3 Cups
- Yam1/4 of Medium Sized Tuber
- Tomato4 Pieces
- Pepper3/4 CupsI used a mix of 10 chilli pepper (locally called shombo) and 5 habanero pepper (locally called ata rodo). This may look like a lot of peppers but the end result wasn't spicy at all
- Onion2 Pieces1 medium sized onion and a smaller sized onion
- Locust Bean1 TablespoonsLocally called iru
- Ground Crayfish1 1/2 Tablespoons
- Palm Oil1 CupsReduce to 1/2 cup if you don't care for oil
- Salt and Maggi Seasoning CubesTo Taste
- Garlic Powder1/2 Teaspoons
- Dried ShrimpsAny QuantityLocally called oporo. You can also use dried or smoked fish if you want. If you will be using dried fish, be sure to soak it in hot water first to soften.
- Green Onions6 Pieces
You can either use store bought coconut milk or make it yourself. Check out this coconut milk recipe if you will be making it yourself. For other yam porridge dishes, check out these yam porridge recipes.
Step 1. Chop the yam into small cubes. I find that the yam mashes easier and easily transforms to porridge form when you cut it into small cubes rather than large chunks. Set the chopped yam aside.
Step 2. Blend the tomatoes, green onions, peppers and 1 medium onion together. Chop the remaining smaller sized onion.
Step 3. Add palm oil to a pot, heat up, add in the chopped onions and fry for about 5 minutes. Don’t do this on high heat so it won’t burn.
Step 4. Add the locust bean (iru), stir and let that fry for about 3 minutes, add in a little crayfish, stir and fry for a few seconds.
Step 5. Add the blended tomato and pepper puree. Stir and let it simmer for about 2 to 3 minutes then season with salt and seasoning cubes to taste, garlic powder, chilli powder and the remaining ground crayfish.
Step 6. Stir and cook for about 5 minutes, then add the dried shrimps. Stir and let it cook for about 15 minutes or until the sauce is done and the puree doesn’t taste raw. If the sauce looks dehydrated at any point, supplement with a little water.
***This porridge comes out really stewed. If you feel like you have a lot of sauce and don’t really want your porridge stewed, you can take some of it out and keep it in your fridge for a later use or serve with the porridge.
Step 7. Once the sauce is done, add in the coconut milk (add enough to cook the yam until done), let it simmer for about 2 minutes then add the chopped yam.
Step 8. Taste for salt, adjust taste if necessary then cook until the yam is almost done or essentially cooked.
***Cooking time depends on the type of yam you have. Mine cooked within 15 minutes. Depending on the type of yam, yours might take longer. The porridge will thicken as it cooks along. If you find that there isn’t enough liquid in the pot before the yam is cooked, supplement with more coconut milk.
Step 9. Once the yam is almost done and the liquid is drying up, stir and mash the yams a bit to get the porridge/pottage texture. Then lower the heat and cook until the yam is done and all liquid has dried up.
Done. Your Coconut Yam Porridge is ready.