- A handful well-washed bitterleaves
- 1.8kg white puna yam
- A handful dry fish crumbs (aja azu)
- A handful ukpaka (shredded oil bean)
- ½ teaspoon Ogiri Igbo (castor seed paste)
- Palm Oil
- 1 tablespoon ground crayfish
- 1 big stock cube
- Salt & pepper
Before you cook
Peel and reduce the yam tuber into medium cubes. Rinse the yam cubes and vicinity in a widespread pot.
Grind / Blend the pepper. Grind the crayfish. Set these aside.
Pick out the bones from the fish crumbs and rinse the fish.
You may be the usage of washed and squeezed sour leaves with out a trace of bitterness so make certain this is ready.
When rinsing sour leaves for Bitterleaf Soup, I usually set aside the tiny portions that settle at the lowest to be used in this conventional Yam Porridge. If you only have the lengthy strands, cut them into pieces earlier than the use of them on this recipe.
Set the pot with the yam cubes on a stove. Add the dry fish crumbs to the yam cubes.
Add ukpaka, crayfish, stock dice (overwhelmed), pepper and bitter leaves. Try and distribute these on the yam cubes as you upload them.
Pour water to simply underneath the level of the yam cubes inside the pot and begin cooking on high warmth.
When the contents of the pot boils thoroughly, add the Ogiri Igbo and sufficient palm oil to offer the Yam Porridge a nice appetising shade.
Cover the pot and retain cooking until the yam is well accomplished and the surrounding liquid is starting to thicken.
Add salt if vital and stir very well.
Cover and prepare dinner for two mins and it’s ok!!.