- Large Potatoes7 to 10 PiecesRusset or Yukon Gold Potatoes
- Onion1 Medium Sized Pieces
- Palm Oil1 Cooking SpoonsAbout 1/4 cup
- Red Bell Peppers2 Pieces
- Chilli Peppers2 Pieces
- Tomato3 Medium
- Smoked Fish1 Small Pieces
- Ground Crayfish1 Heaped Tablespoons
- Maggi Crayfish Bouillon Cubes2 PiecesSeasoning Cubes, to taste
- Salt1/4 Teaspoonsor to taste
- Meat Stock1 Cups
- Water1 Cups
- Basil1/4 CupsWashed and chopped, substitute with scent leaves or any leafy greens
1. Peel the potatoes and cut into small chunks,. Wash and set aside in a bowl of water until needed to prevent discoloration.
2. Blend the tomatoes, peppers and half the onions together to make a puree. Slice the remaining onion and set aside.
3. In a pot, add palm oil and let it heat on medium heat. When hot, add sliced onion and fry until translucent, then add the tomato puree, salt and 1 bouillon cube.
4. Fry for about 10 to 12 minutes, stirring occasionally to prevent burning. When it’s fried, the sour taste of the tomatoes would be gone.
5. Taste to make sure it is adequately seasoned, then add the potatoes and smoked fish, combine thoroughly, add water(just enough to cover the potatoes). Cover and boil until soft.
6. When it is soft, mash half of the potatoes and leave to cook for 3 to 5 minutes.
7. Turn off the heat, then add the vegetable leaves and let it simmer with the residual heat from the porridge for about 2 minutes.
Your Potato Porridge is ready. I served mine with fried hake fish. Potato porridge can be eaten alone or with any protein of your choice (chicken, turkey, beef).
You can use yam in place of potatoes. Locust beans, dry fish, stock fish can also be used depending on your preference.
Vegetable oil can also be used in place of palm oil.