Coconut Yam Porridge is a super easy meal to make and you will enjoy it if you are a yam porridge lover. It is simply coconut milk infused Yam recipe. To achieve a more potent coconut taste/flavour, you’ll need to use vegetable oil instead of palm oil as the taste and aroma of palm oil can be quite overpowering and may overpower the coconut flavour.

One peculiar thing with the Coconut Yam Porridge recipe is the fact that you do not need to serve it with stew, it is tasty on its own.

Let’s cook!

Ingredients:

• 1/2 tuber of medium size yam Yam, washed and chopped into small chunks
• 2 cooking spoons palm oil/vegetable Oil
• 1 cup chicken/beef /fish Stock
• 400ml Coconut Milk (1 can)
• 3 Red bell pepper( tatashe)
•  1 Big onion (optional)
• 1 Scotch bonnet( atarodo)
• 1 Medium size smoked fish soaked and shredded (optional)
• 1 Medium size stockfish cooked and shredded (optional)
• 2 Heaped tablespoon ground crayfish
• 1/2 Cup smoked prawns
• 1 Inch ginger root
• 4 Garlic cloves
• 2 Seasoing cubes
• Salt to taste

Preparation:

• Blend the bell peppers, scotch bonnet, garlic, ginger and one onion till smooth and set aside.

 

• Get a fairly big pot, place it on a hob on medium heat, add the palm oil. When it’s hot, slice the remaining onion and add, sauté till fragrant, two minutes thereabouts.

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• After two minutes, add the blended pepper, seasoning cubes and salt to taste. Cover and fry for 15 minutes. Stir occasionally to prevent burning.

 

• While the stew is frying, pour the coconut milk into a medium-size pot. Transfer the yam into the coconut milk, add just a bit of salt and parboil for 6-8 minutes. Don’t overcook or cook till soft, just till it’s a tad bit tender.

 

• Check on the stew, when it’s well fried, you’ll know when the oil settles on the top. Add 1 cup of stock, combine and leave to cook for a further 2-3 minutes.
• Now, add the parboiled yam, along with the coconut milk. Also add the shredded smoked fish, stockfish, crayfish and smoked Prawns. Taste for seasoning and adjust if necessary.
• Combine thoroughly, turn the heat down to low, cover and leave to cook for 15 minutes or until the yam softens.

 

• Switch off the heat at this time and let it simmer with the residual heat for 2-3 minutes…

 

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