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It is hard to not highlight that Nigerian mothers have a way of making out amazing yam porridge recipe.
They have a peculiar and unique way of bringing out the best in any meal
One of those special meals that Nigerian mums create magic in a yam porridge recipe.
Wow! You need to start imagining the sweet and spicy aroma as you are reading this.
So far the yam porridge recipe is followed and prepared, you will definitely enjoy it. It’s a very tasty dish.
The beautiful part is that this meal has moved a rank higher from household meal to a celebrity meal.
Now, yam porridge is being served in occasions, restaurants, five-star hotels alongside foods like Jollof rice, fried rice and pounded yam etc.
Another thing is that you can actually prepare using other varieties like plantain, potato and beans porridge.
You can also garnish it with vegetables, dairy, beef or seafood.
There are lovely methods of preparing it. I will be sharing some yam porridge recipe that you should try. You will like it.
This is Yam porridge with pumpkin leaves.
Ingredients
Yam – 1 tuber (medium size)
Titus fish – 1 or 2
Crayfish – 3tsp
Red bell pepper (Tatahse) – 2
Scotch bonnet (rodo) – 3
Yellow pepper – 1
Tomato – 2
Onions – 2
Stock cube – 2
Salts to taste
Goat stock (beef or chicken or fish)
Curry – ½ tsp
Thyme – 1/2tsp
Vegetable oil or palm oil
Pumpkin leaves (ugwu) or any vegetable of your choice
Wash and clean your Titus fish properly. Cut into 4 or 5 pieces. Add some seasoning to it.
Boil it for 3 minutes, debone and set aside.
Wash all your peppers and onions. Blend roughly and set aside.
Chop little onions and set aside
Heat pan, add vegetable oil, allow it fry for few seconds, Add onions.
Allow it fry for 2 minutes on a medium heat.
Add the blended pepper, crayfish, stock cube and salt to taste.
Stir together and allow it fry for few minutes. Add your boiled titus fish.
Stir together to combine for few minutes.
Wash the yam properly, cut into big lumps. Peel the skin. Cut into smaller cubes, wash thoroughly.
Add meat stock and a little water to the sauce, pour the yam inside.
Cover and allow it to cook for 30 minutes.
Mash it together with your spatula or spoon. Once it is done, add your pumpkin leaves and allow it to simmer for few minutes.
This is Yam and Plantain porridge
Ingredients
Yam – half tuber
Ripe plantain – 2 big ones ( as you desire)
Dry fish
Crayfish – 3tsp
Red bell pepper – 2
Scotch bonnet (rodo) – 2
Cameroon pepper – 1 tsp
Tomato – 2
Onions – 2
Stock cube – 2
Curry – ½ tsp
Thyme – ½ tsp
Salts to taste
Vegetable or palm oil
Beef stock
Wash and chop the pepper and onions. Set aside
Pour hot water into dry fish for some minutes. Wash and debone. Set aside in a bowl
Wash the yam. Cut into big lumps. Peel skin off. Cut into smaller cubes.
Wash very well. Pour into the pot.
Wash plantain before cutting and peeling the skin off. Cut the plantain into smaller cubes.
Pour the plantain into the same pot as yam. Add the pepper, crayfish, curry, thyme, Cameroon pepper and the beef stock and stir together.
Allow it cook for 15 minutes.
Add the seasoning cube, palm oil, dry fish and a little salt.
Allow it cook for 20 minutes. Stir and crush a bit.
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In the Yoruba land (South-Western part) of Nigeria, if you know how to make pounded yam, it’s a plus.
Pounded is believed to be the king of all meals in that part (and other places) of the country.
When you hear ‘swallow food’, pounded yam is one of such, and many people like swallow foods in Nigeria.
There are people and tribes that can eat swallow food every day. That means, there are people that won’t be bothered if they are served something like pounded yam all year round.
A certain place where you can look forward to having pounded yam is during any occasions and party.
It takes only a few minutes for this swallow to disappear once guest notices its availability.
When people think about how to make pounded yam, it is possible to not want to venture into the preparation.
You have to keep pounding until it becomes smooth. However, technology to remove that stress is final here.
You can now prepare your pounded yam as often as you want through the use of food processors and blender.
Now, let’s look into how to make pounded yam in a seamless and stress-free way..
Ingredients
Yam – 1 tuber
Water.
Please, wash your yam before cutting or doing anything at all so as not to mess up the place.
Once it is washed, cut the yams into big lumps. Peel the skin. Cut into smaller cubes (this helps make preparing it easier.
Wash the peeled yams very well. Pour into a pot wide enough. Pour water into the pot.
Let the water be slightly above the yam. Place pot on fire. Allow it cook for20 minutes (however some yam can be softer depending on the season.
If it is the harvest season, the yams are usually very soft than the planting season. So, this means you have to cook for longer minutes if the yam is a hard one).
The yam is ready once you put a knife through and it is cut easily.
Rinse your blender. Pour some pieces of yam into it, blend a little.
Add some yam again and blend very well until it is smooth. (Please, stay around blender, do not leave it).
Take that one out. Get a bowl and add a little water.
Dip a serving spoon into the water and use it to take the pounded yam out from the blender (this helps prevent the spoon from getting sticky).
You can serve directly on the plate if you’re taking it immediately.
You can put it into a local leaf or plastic nylon and place in a food warmer until you’re ready.
Another thing is it can’t be stored for too long. It can get sour easily.
Ponded yam is a food you should eat the same day you prepare it.
Preparation
Prepare the yam using the first method.
Once the yam is ready, pour some into the processor, allow it process a little, add more and allow it process until smooth.
Do the same for the remaining yam.
How To Make Pounded Yam: Method 3 (Mortar and Pestle)
This method was the popular method everyone was using before technology brought about blender and processor.
Some still claim they prefer this method, however, the other methods above will give you what you want.
How To Make Pounded Yam: Preparation
Boil the yam the same way as the first two methods. But save some of the hot water from the yam.
Once yam is ready, make sure your mortar and pestle are clean enough.
You can either pound by sitting down or standing.
Pour yam into the mortar and begin to pound. Use the pestle to crush all the lumps together.
You can use the pestle to shift some lumps to the side and crush it, do the same for the rest.
Then begin to pound everything together.
Make sure you check with your fingers for any lumps.
You can then begin to add water little by little until you achieve the consistency you desire.
Once ready you can also serve using the method as stated in method 1
Once it is done. Serve it using the method as stated in method 1
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Nigerian snacks are rich, nutritious, and delicious. Good to know, many of the Nigerian snacks are quite easy to prepare.
The Nigerian snacks I will share with you are very popular snacks that have been passed down through many generations.
There was a time, one could only purchase from street hawkers. Nowadays, you can easily prepare it at home and still get that same fantastic changes.
Nigerians are generally creative in nature as they tend to always find a new and exciting way of doing things.
This mindset has also been extended to making sumptuous meals and snacks. Some of the processes of making this Nigerian snacks have been transformed and of course, the outcome is fantastic.
Trust me when I tell you this that Nigerian snacks are ‘delicious
Right away, I will share with you 5 different snacks and their recipes below. Some of them are sweet, sour, salty, spicy and so on.
Nonetheless, you have a choice of making it to suit your desired taste.
This is a popular Nigerian snacks amongst the Yoruba-speaking tribe in the western part of Nigeria.
Kokoro is hard, crunchy and chewy and very delicious snacks.
This snack is so easy to prepare and it can last for long. You will definitely enjoy this Nigerian snacks
Ingredients
– 2 cup of cornmeal
– 4 tablespoon of sugar
– A pinch of grounded pepper
– A pinch of salt
– Vegetable oil (any of your choice)
Preparation
Pour the cornmeal into a mixing bowl, add sugar, pepper and salt to the flour and stir well. Set aside
Place pot on the fire, pour water and add I cup of water, let it boil.
Pour the cornmeal mixture into it and begin to stir consistently until it becomes stretchy.
Add a little water and cover the pot. Let it heat up a while. Remove and place in a large bowl, cover and lt it cool off.
Sprinkle cornmeal on the mixture, knead until it becomes smooth .sprinkle a little oil and knead well till a dough is formed.
Put a little cornflour in between your fingers so as to prevent stickiness.
Cut out a little and roll in between your palm or roll on a flat surface in order to get the exact long shape. Do the same to others.
Place the pot on the fire and pour oil into it. Allow the oil heat up.
Start adding your dough immediately, (fry in batches). Fry until they are golden brown.
Remove and place in a clean paper towel to drain off the excess oil.
Yes, your snack is ready.
Egg roll is a widely known snacks loved by Nigerians. It’s easy to prepare. I love and enjoy preparing.
As usual, I had to include some ingredients in order to make it more sumptuous. All you need is just your ingredients and utensils.
Ingredients.
– Flour 400gm
– Sugar 90gm
– Butter 80gm
– Baking powder ½ tsp
– Nutmeg 1/4tsp
– Milk powdered flavor 3tbs
– Egg 12
– Salt a pinch
– Water 5tbs or more (your choice)
Preparation
Boil the eggs for about 15 minutes, once done, remove and put in cold water to help easy peeling. Remove shell from the egg and set egg aside.
Pour flour in a mixing bowl, add your sugar, baking powder, nutmeg, a pinch of salt, milk powder flavour and mix evenly.
Add your butter and begin to work it out until it becomes like breadcrumbs.
Add the water bit by bit until its form a dough (be careful with liquid because it might become too soft or too hard).
If too sticky, sprinkle little flour but if too hard, add a little water.
Once the dough is ready, take a little and flatten on your palm. Place egg on dough and begin to wrap around it until it forms a round ball.
Make sure there is no opening because the egg might burst when frying.
Place pot on the fire, pour oil and allow it to heat up on a high heat.
Put a little dough to check it up. If the oil sizzles and the floats, it’s ready for frying.
Reduce the heat to a medium level.
You can start adding the dough gently. Start stirring after a minute.
Fry in batches, do not make it congested. It’s done when it’s golden brown.
Remove from pot and place in paper towels in order to remove any excess oil.
Once it cools off, you can serve.
This is a popular and delicious Nigerian snacks amongst the Hausa-speaking tribe in the northern part of Nigeria.
This is the easiest snack ever to make. This round shape snack is sweet and spicy, very delicious snack.
You would love it if you give it a try.
Ingredients
– Cornmeal 500gm
– Groundnut (peanut, groundnut powder, peanut butter) 140gm
– Sugar (or honey)
– Oil 4 tbs
– Water 4tbs.
Preparation
Blend the cornmeal, groundnuts, sugar, pepper and blend to a fine powder.
Pour into a plate or small bowl.
Add a little water and oil. Mix together and mold into small round balls.
Boom! It’s ready to eat.
Yes, I told you that it’s so easy.
This is an all-time favourite snacks ever since I knew about it.
It’s a unique kind of snacks and cherished by many.
It has a fantastic flavour, sweet crunchy taste and can be served as a special treat.
Ingredients
– Coconut 1
– Sugar 200gm
– Water
Preparation
Break the coconut and store the water.
Separate the meat from the shell. Grate the coconut into thin slices of flakes.
Heat cooking pan for 1 – 2 minutes, add sugar.
Take a wooden spoon and stir it for a bit.
Sugar begins to change colour after 5 minutes or more.
Keep stirring for a bit and leave it on. Once the sugar becomes like syrup, stir again and reduce the heat.
Add the coconut flakes and stir together evenly, add a little coconut water to prevent sticking.
Keep stirring for about 7 minutes and it should be ready.
Place in a flat bowl. Allow it cool down.
Mold into round balls and place in a plate.
The rejected became celebrated, is what I choose to name this recipe.
Here’s why I said that: it is being prepared with an overripe plantain and trust me it’s a beautiful and sweet recipe.
You are going to fall in love with it.
Ingredients
– Overripe plantain 1 large
– Plain flour 3 – 4 tbs
– Yeast 2 tsp
– Milk powder flavor 1tbs
– Water 7tbs
– Scotch bonnets (rodo) 2 small size.
– Salt to taste
– Oil
Preparation
Peel the skin from the plantain, mash the plantain and set aside.
Mix the yeast with warm water and set aside.
Pour flour into a mixing bowl, add the milk powdered flavor, salt, add yeast and mix well.
It should turn out to be a thick watery paste. Add the overripe plantain and mix very well.
Cover with cling film and leave for 12 minutes. It becomes fluffy.
Beat the mixture very well and scotch bonnet pepper.
Place pot on the fire, add your oil until its half of the pot. Heat oil on a high heat.
Put a little batter into the oil, if it sizzles and the batter floats, the oil is ready to go.
Use your fingertips to take little and put into oil, stir till they are golden.
Yes, it’s done. Place on a clean paper towel to drain oil.
Allow it cool off.
You can serve it now.
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