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Creamy Yam Porridge Recipe: Nigerian-Style Yam Mash with Spices

yam porridge recipe
I recently had one of those slow, uninspired days when I didn’t feel like doing much—especially cooking. Fast food crossed my mind, but then I noticed a single white yam sitting in the kitchen. That yam turned the whole evening around. With a few pantry staples—smoked fish (Kuta), dried herring, crayfish and palm oil—I was able to put together a quick, satisfying meal without a long list of steps. I simply cut the yam, added it to a pot with the other ingredients, and in no time dinner was ready.
African yam
In Cameroon, yam refers to the edible tuber from the Dioscorea species, which is different from the American “yam” that resembles sweet potato. This white variety is often called Calabar yam locally, likely because it’s commonly imported from Calabar, Nigeria. Older yams tend to make the best dishes, with a slightly crumbly texture when cooked that works wonderfully in stews and porridge.
I usually boil yam to serve alongside traditional dishes like Ndole, Okongobong or Njangsa stew. But on that lazy day I chose to make yam porridge, and everyone loved it. The result is a savory, fish-forward one-pot meal that tastes like home—simple, full-flavored, and comforting.

To prepare the yam, slice it into circles, then halve them into half-moons, and peel. You can cut the pieces smaller if you prefer, but I like larger chunks for texture.

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Place the yam pieces into a pot and add water until it reaches roughly the same level as the yam. (If there is a bit of residual oil in the pot from previous use, it won’t hurt the dish.)

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Add chopped tomatoes, onions, palm oil, crayfish, dried or smoked fish, salt and Maggi seasoning. If you like heat, include some hot pepper. Bring everything to a boil—the aroma is irresistible.

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After about 10 minutes, stir gently—either by shaking the pot carefully or using a wooden spoon. Avoid breaking the yam too much unless you prefer a mushier texture. Add a little water if you need more moisture.

Chop a handful of green leafy vegetables—spinach works well, but bitterleaf, Okongobong or kale are good alternatives—and fold them in.

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Give the porridge a final gentle stir and then remove it from the heat.

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Serve warm and enjoy.

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Below is a printable recipe to guide you through the process.

Yam Porridge
by Precious Nkeih (www.preciouscore.com) July 23, 2016
A one-pot yam dish commonly eaten in Cameroon and Nigeria. Simple to make and full of flavor.
Ingredients
  • 1 tuber yam
  • 3 tomatoes
  • 1 medium onion
  • 1 lb (about ½ kg) dried or smoked fish
  • ½ cup crayfish
  • ½–1 cup palm oil
  • 2 cubes Maggi seasoning
  • ½ tsp salt
  • 1 habanero or chili (optional)
  • 1 handful spinach or other leafy greens (bitterleaf/kale)
Instructions
1. Slice the yam into circles, halve into half-moons, and peel.
2. Rinse the yam pieces and place them in a pot. Add water to reach about the same level as the yam.
3. Chop tomatoes and onion and add to the pot. Pour in palm oil, crayfish, smoked fish, salt, Maggi and hot pepper (if using). Bring to a boil.
4. After about 10 minutes, check and add water if you prefer more liquid. Taste and adjust seasoning. Continue cooking until the yam is tender and breaks easily with a fork.
5. Stir in chopped spinach or other leafy greens gently, being careful not to break up the yam. Turn off the heat and serve warm.
Details

Prep time: Cook time: Total time: Yield: 4 servings