Yam Porridge Again

Have I told you about my love affair with yam? Ooo i love yam. During my FGGC days, friday night used to be a favorite night because they served yam porridge. Shout out to all the FGGC Onitsha babes out there.

Yam is great for me in any form of preparation. Fried, roast, boiled, yam porridge, yamarita… any method, except raw 🙂

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This porridge is one of the best i ever had. The use of well seasoned goat meat broth, and dried catfish really elevated the porridge. The spinach added just the right dose of vitamins and fiber.



TIP: Use generous amounts of blended herbs/spices to boil your meats. This combo is one I use ALL the time: fresh ginger, fresh garlic, red onions, and white onions.

Yam Porridge Again
  • 6 cups of raw african yams (peeled, washed and chopped into small bite sizes)
  • 5 cups of goat meat broth
  • 2 cups of dried fish (washed and deboned)
  • 1 boullion cube
  • 1 tsp salt or more if needed
  • 3 tbsp of crayfish powder
  • ¼ cup palmoil
  • 1 large onion + 1 scotch bonnet peppers + 3 red bell peppers (blended into a paste)
  • 3 cups fresh spinach
  1. Add all the ingredients except the spinach into a pot.
  2. Stir to combine.
  3. Cook for about 15 mins or until the yam is soft enough to mash.
  4. Add some water if needed (if the porridge is too thick for your taste).
  5. Add the spinach and stir.
  6. Cook for additional 3 mins to allow the spinach integrate properly.


Try this porridge. I guarantee it will be one of the best you ever tasted.

Oya Come Chop! 🙂

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