How to cook recession yam porridge with tomatoes

A serving of yam porridge during Nigerian recession. Cooked without meat or fish but not lacking protein.

Recession yam porridge is cooked without meat or fish but with some less expensive protein element.  We cooked this delicious yam porridge with fresh tomatoes and catfish head. It tastes so so good.

Cooking this porridge is very easy, this is like the easiest method of making Nigerian yam porridge. Less ingredients with same great taste.

INGREDIENTS:

• 1 Tuber yam (medium sized)
• 5 large tomatoes
• 2 large onion bulbs
• 2 cups palm oil
• 2 cups ground crayfish
• 3 catfish heads saved after using the fish for afang soup.
• Fresh pepper
• Knorr cubes to your taste
• Salt to taste
• Water

• The yam is peeled, washed and cut into cubes.
• Boiled with just salt and our left over catfish head.
• In a different pot, the vegetables (tomatoes, onion) are stir fried in palm oil with knorr seasoning cubes, fresh pepper and crayfish.
• When the  boiling yam begins to soften, the stir fried vegetables are then  added to the pot, stirred and left to cook slowly and let the taste seep into the yam.
• The pot is opened and stirred at intervals to prevent burning and also help it thicken.
• When porridge begins to thicken, I check for taste and doneness before turning off the heat.

Cooked vegetables waiting to be added to the pot of yam

Vegetable being added to boiling soft yam

porridge so soft even a toddler can eat

Enjoy your meal.

Happy easy cooking.