YAM PORRIDGE

I really only like my yam fried but I can make an exception for Asaro. This is a very popular Nigerian yam dish also known as yam porridge. I was really missing home and this recipe jumped straight into my head. This recipe is pretty straight and with only a few ingredients, you can achieve this amazing comfort meal. I have added some chicken breast to this recipe, this is completely optional and can be replaced with anything else you might prefer.

what you’ll need:

  • 1 1/2 pound of yam
  • 4 tomatoes
  • 2 onion
  • 3 garlic cloves
  • 1 scotch bonnet
  • 2 chicken breast
  • chicken stock
  • vegetable oil
  • 2 tbsp crayfish
  • 1 knorr cube
  • salt and pepper

Procedure:

Step 1: firstly, you would need to prep your yam by peeling the skin off, cutting into chunks and then rinsing them. After this, place the yam in a bowl of water, and set aside. This will prevent them from browning.

Step 2: Heat up some vegetable oil in a pan and while that’s heating up, blend the tomatoes, 1 onion, garlic, and scotch bonnet together in a blender. When the oil is hot, add the blended mixture and allow to cook for about 25 minutes.

Step 3: While that is cooking, in another saucepan; pour some chicken stock and place the 2 chicken breasts into the stock and allow to cook for about 25 minutes.

Step 4: Heat up some oil in a pot, add one roughly chopped onion, the crayfish and the blended mixture( from step 2). Add the Knorr cube, salt and pepper and allow to cook for about a minute or so while stirring. At this point add the yam and some chicken stock and allow to cook until the yam is cooked.

Egusi Soup

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Egusi is my go to soup. it’s the first traditional soup in Nigeria that I learnt how to cook and I got it right the very first time. over the years i’ve played with this recipe and I have finally settled for this particular recipe i’m sharing. it’s a very quick recipe and all the flavour work perfectly well together to give you that amazing traditional egusi soup taste.

 

 

What you’ll need;

  • Ground Egusi (Melon seeds)
  • Vegetable (Ugwu)
  • Palm Oil
  • Onions
  • Beef
  • Crayfish
  • Knorr (Stock cubes)
  • Salt
  • Scotch Bonnet
  • 1 kg Goatmeat

Lets get started!

STEP 1 – I’ll be using goat meat for this recipe because I find that it really adds a lot of flavour and unique taste to the soup. Wash your goat meat and boil it in a pan with seasoning cubes, salt and onions. Cook the mean until its tender. It should take around 30 mins on high heat and once this is done, set the meat aside and get the stock because we’ll be needing it soon.

 

STEP 2 – Chop 1 onion and a few scotch bonnets and set aside. In a pan (preferably a non stick pan), pour about 4 tablespoons of palm oil. Let this heat up until the oil becomes opaque, then add your onions and scotch bonnet peppers and fry this for a minute. At this point you should add your ground egusi to the pan and let it form a paste-like consistency. Keep stirring it as the colour of the egusi turns yellow. Do this for 6-8 minutes

 

SPET 3 – Add your stock to the pan of egusi slowly while stirring it and making sure that it is frying. This is the point where you add in about 2 spoons of ground crayfish, salt and maggi/knorr cubes for taste. Let the soup boil for 30 minutes before you finally add your goat meat and ugwu. It is very important to let the soup cook very well. When the oil starts separating from the soup at the top that’s how you know its well done.

 

STEP 4 – Serve with Pounded yam! or any swallow of your choice. Pounded yam is definitely my go to. Make sure to serve the soup hot! And its ready!!!

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