Hello guys, this is a reminder:
The beauty and importance of indigenous African foods cannot be played whenever we talk about the efficacy of world cuisines. This is because indigenous African foods come in the most natural forms and are not only nutritious, but also medicinal to the body.
Today, I will be telling you how to prepare Yam and Porridge known in Igbo as “Ji agworo agwo” or “Ji ogwugo”.
For the records, Yam Porridge is also referred to as yam soup in certain places, because the resulting dish contains some soupy liquid. In Nigeria, it is very popular mainly in the southern parts of the country. In Igboland (East-Central Nigeria) for example, the dish makes up one of the most eaten dishes not forgetting that yam is a very staple food in the region.
To prepare yam porridge is pretty simple and straightforward. Once your foodstuffs are ready, simply follow my recipe to arrive at an amazing dish best suited for your lunch.
For your recipe, get:
- 1 or half tuber of white yam (depending on yam size)
- 500ml of fresh red palm Oil
- Some Dry/stock Fish.
- 1 fresh smoked or boiled fish. I prefer using mackerel. Note: if using boiled fish, pick out the bones.
- 1 tablespoon ground crayfish
- 1 medium size onion
- Fresh green vegetable (eg pumpkin [Ugu leaves], parsley, African scent leaf or green amaranth).
- 2 or 3 chilli pepper and salt (to taste).
- Some cubes of seasoning.
- Peel the yam to reveal the inner white part and cut into medium square sizes. Wash and place in a sizeable pot.
- Pour enough water to cover the yam cubes and cook at medium heat. Add dry fish, cover the pot and cook for 5 minutes.
- When the yams have got a good boil, add your sliced onions, ground crayfish, pepper, palm oil and the smoked fish. Cook at medium heat for another 5 minutes.
- Add salt to taste. Also add vegetables, stir and leave to heat for another 5 minutes before reducing heat and bringing down pot. Serve while hot.
Yummy! This dish can be served with some fried chicken, a glass of juice or some coffee. I personally love to add a vegetable combination of ugu leaves, scent leaves and utazi (Gongronema latifolium) leaves. Utazi adds a bit bitterness to the sweetness of the dish thereby making it even more delicious. I also add some Ogiri, our wonderful secret African cooking ingredient for extra taste.
See More photos below.
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