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.
Servings
4
6 pieces of ponmo (cow skin), properly cleaned and cut into small pieces
1½ cups water
4 seasoning cubes (e.g. Maggi)
Garlic, minced
15 scotch bonnet chile peppers (atarodo)
3 cooking spoons of palm oil
2 cooking spoons of vegetable oil
6 medium-sized onions, 3 chopped and 3 sliced
1 teaspoon curry powder
1¼ teaspoons salt
1 medium-sized yam, peeled and sliced into 4 pieces of 10 cm diameter and 2–2.5-inch thickness
5 medium-sized sweet potatoes, peeled and sliced 2–2.5-inch thick
2 teaspoons of ginger/garlic/onion paste
1 sachet of tomato paste
4 teaspoons ground crayfish
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.
10 minutes
Blend the chile peppers until about 70% smooth.
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.
2 minutes
Add one-third of the finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
2 minutes
Add the blended peppers, curry powder, ½ teaspoon of salt, and pepper. Let the mixture fry for about 8 minutes.
8 minutes
Add the cooked ponmo to the pan and stir to combine. Reduce the heat to low and simmer, covered, for approximately 5 minutes.
5 minutes
Keep warm until time to serve.
In a large pot, combine 1 cup of water and 1 teaspoon of salt. Add the yam, sweet potato, and sliced onions.
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.
12 minutes
Blend the ginger-garlic paste, remaining seasoning cubes, and tomato paste together until smooth.
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
2 minutes
Add half the remaining finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
2 minutes
Add the tomato mixture and salt to taste. Stir continuously until the mixture fries and has lost some liquid.
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.
5 minutes
Using a wooden stirring rod, stir and mash the yam and potato, leaving some chunks for texture.
Reduce the heat to low and simmer, covered, for an additional 5 minutes.
5 minutes
Stir the porridge and remove it from the heat, allowing it to steam. Serve the hot porridge on a plate with the peppered ponmo.
- •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.
- •Gradually add water as needed to prevent the yam/sweet potatoes from becoming too runny.
- •If palm oil and vegetable oil are not available, you can substitute canola oil or any other type of cooking oil.
- •As a vegetarian option, you can add vegetables such as carrots, green beans, or spinach to the porridge.
- •Clean brown or white ponmo with an iron sponge and warm salty water.
- •Crayfish can also be added to the peppered ponmo for extra flavor.
- •If you don't prefer scotch bonnet peppers, you can use dried chili peppers instead.
- •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.