You could swear that it is Bitterleaf Soup being cooked when it is in certainty Yam Porridge. This is on the grounds that the greater part of the fixings utilized as a part of this formula are utilized as a part of Nigerian Bitterleaf Soup as well.
- 1.8kg white puna yam
- A modest bunch dry fish scraps (aja azu)
- A modest bunch ukpaka (destroyed oil bean)
- 1 tablespoon ground crawfish
- 1 major stock 3D shape
- Salt and pepper (to taste)
- A modest bunch all around washed bitterleaves
- ½ teaspoon Ogiri Igbo (castor seed glue)
- Palm Oil (enough to shading the nourishment)
Before you cook Yam Porridge
- Peel and cut the yam tuber into medium 3D shapes. Wash the yam 3D shapes and place in a sizeable pot.
- Crush/Blend the pepper. Pound the crawfish. Put these aside.
- Choose the bones from the fish morsels and flush the fish.
- You will utilize washed and crushed severe leaves with no hint of sharpness so ensure this is prepared.
- When flushing sharp leaves for Bitterleaf Soup, I normally put aside the little pieces that settle at the base for use in this customary Yam Porridge. See video underneath. On the off chance that you just have the long strands, cut them into pieces before utilizing them in this formula.
- Set the pot with the yam shapes on a stove. Add the dry fish scraps to the yam blocks.
- Include ukpaka, crawfish, stock 3D square (pulverized), pepper and biting clears out. Attempt and appropriate these on the yam 3D shapes as you include them.
- Pour water to simply under the level of the yam 3D squares in the pot and begin cooking on high warmth.
- At the point when the substance of the pot bubbles exceptionally well, include the Ogiri Igbo and enough palm oil to give the Yam Porridge a pleasant appealing shading.
- Cover the pot and keep cooking till the yam is well done and the encompassing fluid is starting to thicken.
- Include salt if essential and blend exceptionally well.
- Cover and cook for 2 minutes and it's finished.