Nigerian Yam and Potato Porridge
Yam and potato porridge with peppered ponmo is an upgraded version of yam porridge, a popular dish in southern Nigeria, particularly among the Yoruba people. The porridge is served with peppered ponmo due to the fact that people like to chew something while eating the porridge. Feel free to adjust the recipe and add your own twist to suit your preferences.
- Prep
- 36 min
- Cook
- 1 hr 23 min
- Total
- 1 hr 59 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Non-stick pot
Equipment
Wooden stirring rod
Equipment
Cooking spoon
Equipment
Stovetop
Equipment
Knife
Equipment
Chopping board
Procedure
Place the ponmo in a pot with water, 2 seasoning cubes, garlic, and salt to taste. Boil until the ponmo becomes soft, which should take about 10 minutes.
Procedure
Blend the chile peppers until about 70% smooth.
Procedure
Heat a dry frying pan over medium heat. Pour 1 cooking spoon of palm oil and ½ spoon of vegetable oil into the pan, and heat them for about 2 minutes.
Procedure
Add one-third of the finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
Procedure
Add the blended peppers, curry powder, ½ teaspoon of salt, and pepper. Let the mixture fry for about 8 minutes.
Procedure
Add the cooked ponmo to the pan and stir to combine. Reduce the heat to low and simmer, covered, for approximately 5 minutes.
Procedure
Keep warm until time to serve.
Procedure
In a large pot, combine 1 cup of water and 1 teaspoon of salt. Add the yam, sweet potato, and sliced onions.
Procedure
Boil the yam and sweet potatoes until they are about 60% softened (approximately halfway done). This process usually takes around 12 minutes. Do not drain.
Procedure
Blend the ginger-garlic paste, remaining seasoning cubes, and tomato paste together until smooth.
Procedure
Heat a dry frying pan over medium heat. Add 2 spoons of palm oil and 1½ spoons of vegetable oil to the pan, and heat them for about 2 minutes
Procedure
Add half the remaining finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
Procedure
Add the tomato mixture and salt to taste. Stir continuously until the mixture fries and has lost some liquid.
Procedure
Stir the fried tomato mixture into the pot with the yam and potatoes. Add the crayfish and remaining chopped onions. Stir well and cover the pot, allowing it to cook for 5 minutes.
Procedure
Using a wooden stirring rod, stir and mash the yam and potato, leaving some chunks for texture.
Procedure
Reduce the heat to low and simmer, covered, for an additional 5 minutes.
Procedure
Stir the porridge and remove it from the heat, allowing it to steam. Serve the hot porridge on a plate with the peppered ponmo.
Notes, tips, and variations
Use a non-stick cooking pot to prevent the yam from sticking to the bottom and a non-stick frying pan to cook the peppered ponmo.
Notes, tips, and variations
Gradually add water as needed to prevent the yam/sweet potatoes from becoming too runny.
Notes, tips, and variations
If palm oil and vegetable oil are not available, you can substitute canola oil or any other type of cooking oil.
Notes, tips, and variations
As a vegetarian option, you can add vegetables such as carrots, green beans, or spinach to the porridge.
Notes, tips, and variations
Clean brown or white ponmo with an iron sponge and warm salty water.
Notes, tips, and variations
Crayfish can also be added to the peppered ponmo for extra flavor.
Notes, tips, and variations
If you don't prefer scotch bonnet peppers, you can use dried chili peppers instead.
Notes, tips, and variations
This meal can be served with various proteins such as fish, meat, or turkey. You can also pair it with refreshing drinks like sobo or blended fruit juice.
Photo: TFKay · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 31 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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