I know two yam porridge recipes, one is the everyday porridge you make in your home with fresh tomatoes, pepper, salt maggi, the type you buy in posh restaurants. If you are a member of the Nigerian Kitchen you probably know the one I am talking about, it is very delicious.

But then I did something else, I decided to experiment further with a tuber of yam and I came up with a delicious pot of yam porridge. Well, there is nothing so special about this recipe but this is the first time I am making anything as delicious as this with yam.

It’s porridge with mashed chicken – A unique Nigerian meal.So here I am going to write about these two but similar Porridge Yam Recipes. I think the major difference is the use of chicken in one of them and then the use of vegetables (fluted pumpkin) in the other recipe.

First, let’s make a delicious pot of the yam porridge with mashed chicken. Here is the exact process I followed to get the image you see above.

The Ingredients for 6 persons Includes.
A tuber of yam (peel and slice to serve-able sizes).
Half cup of ground crayfish
Two cube of maggi or knorr.
5cl of palm oil.
Fifteen balls of ripe tomatoes
Two bulb of onions
Half Kg of Chicken.

How To Make Yam Porridge

If you follow this process you will most likely end up with a delicious pot of yam, just like the image you are seeing above.

So what is so special about this recipe? Nothing, you proceed the usual way. Peel off the bark of the yam, slice to serve-able sizes, wash and set aside. Also slice or grind the tomatoes, fresh pepper and a cup of crayfish. I use lots of onions while making most foods, just for its healthy benefits

I just parboiled the chicken for about fifteen minutes, allowed to simmer. Then managed to remove the bones and scattered with a spoon (not really mashing). The orobo chicken breed is very soft and can easily get scattered while you are turning the porridge yam with no extra effort.

We are almost done with making porridge yam.

Pour about ten cl of palm oil into a cooking pot, allow to heat and bleach a little (about two minutes).

Fry the ground tomatoes/pepper for five to ten minutes, add water and transfer the yam. I use palm oil to fry the tomatoes while making porridge yam, add water so that the yam pieces are almost submerged in water (but not completely submarged). Allow to boil then add the chicken, crayfish, a cube of Maggi, salt and allow to cook for the next ten to fifteen minutes

You can pierce with a cooking fork to know if the yam is soft enough for consumption. You can add vegetable, it is very nice for porridge yam even though I omitted it while making the delicious recipe above.

Cook for another three to five minutes and you just made my favorite porridge yam recipe with mashed chicken wings.

I have another delicious yam porridge recipe which is even much popular in our home, well, it shares resemblance to what I did above the only difference is the use of vegetable instead of chicken as you can see below.

Here is a plate of Nigerian porridge yam, this is the most popular recipe in our home.

The only different like I said above is just the use of vegetables here (fluted pumpkin), so if you want to make this particular recipe just follow the same procedure outlined above, forget about the chicken and use only fluted pumpkin instead.

Fry the ground tomato as usual, add water and all the other ingredients, also add the sliced yam, cover and cook for ten to fifteen minutes before adding the vegetables.

After the vegetables, cook for 3 to 4 minutes and stir together with a wooden turner until it turns thick (porridge yam)

This is how to make yam porridge with vegetables in Nigeria. it is surely one of the easiest and most delicious Nigerian lunch recipeSo here I am going to write about these two but similar Porridge Yam Recipes. I think the major difference is the use of chicken in one of them and then the use of vegetables (fluted pumpkin) in the other recipe.

First, let’s make a delicious pot of the yam porridge with mashed chicken. Here is the exact process I followed to get the image you see above.

The Ingredients for 6 persons Includes.
A tuber of yam (peel and slice to serve-able sizes).
Half cup of ground crayfish
Two cube of maggi or knorr.
5cl of palm oil.
Fifteen balls of ripe tomatoes
Two bulb of onions
Half Kg of Chicken.

How To Make Yam Porridge

If you follow this process you will most likely end up with a delicious pot of yam, just like the image you are seeing above.

So what is so special about this recipe? Nothing, you proceed the usual way. Peel off the bark of the yam, slice to serve-able sizes, wash and set aside. Also slice or grind the tomatoes, fresh pepper and a cup of crayfish. I use lots of onions while making most foods, just for its healthy benefits

I just parboiled the chicken for about fifteen minutes, allowed to simmer. Then managed to remove the bones and scattered with a spoon (not really mashing). The orobo chicken breed is very soft and can easily get scattered while you are turning the porridge yam with no extra effort.

We are almost done with making porridge yam.

Pour about ten cl of palm oil into a cooking pot, allow to heat and bleach a little (about two minutes).

Fry the ground tomatoes/pepper for five to ten minutes, add water and transfer the yam. I use palm oil to fry the tomatoes while making porridge yam, add water so that the yam pieces are almost submerged in water (but not completely submarged). Allow to boil then add the chicken, crayfish, a cube of Maggi, salt and allow to cook for the next ten to fifteen minutes

You can pierce with a cooking fork to know if the yam is soft enough for consumption. You can add vegetable, it is very nice for porridge yam even though I omitted it while making the delicious recipe above.

Cook for another three to five minutes and you just made my favorite porridge yam recipe with mashed chicken wings.

I have another delicious yam porridge recipe which is even much popular in our home, well, it shares resemblance to what I did above the only difference is the use of vegetable instead of chicken as you can see below.

Here is a plate of Nigerian porridge yam, this is the most popular recipe in our home.

The only different like I said above is just the use of vegetables here (fluted pumpkin), so if you want to make this particular recipe just follow the same procedure outlined above, forget about the chicken and use only fluted pumpkin instead.

Fry the ground tomato as usual, add water and all the other ingredients, also add the sliced yam, cover and cook for ten to fifteen minutes before adding the vegetables.

After the vegetables, cook for 3 to 4 minutes and stir together with a wooden turner until it turns thick (porridge yam)

This is how to make yam porridge with vegetables in Nigeria. it is surely one of the easiest and most delicious Nigerian lunch recipe

Nkwobi Served With Chilled Drink

   

HAVE you ever tasted Nkwobi, a popular appetiser in the eastern part of Nigeria? If you have not, please take this today and you will have many stories to tell about the pleasant taste and the health benefits of this delicacy.

Nkwobi is the Igbo name for spicy goat legs cooked and served in rich chilly gravy. It is a real favourite amongst Nigerians, who as a rule, are known to consume peppery foods, flavoured with chillies and various spices.

The main ingredient of this dish is goat meat, which is food one of the healthiest meats. Even the Bible, the holy Book, considers goat as a clean animal, which means that goat meat is good, clean and healthy.

This nutritious meat is rich in many essential nutrients like vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B12 (cobalamin), iron, phosphorus, potassium, zinc, copper and selenium. All these nutrients work together to help promote good health.

Goat meat also provides a leaner protein source than beef, lamb, chicken or pork. This means that it is low in saturated fat and high in unsaturated fats, the type that helps increase the High-Density Lipoprotein (HDL), or good cholesterol that promotes healthy heart.

The American Heart Association recommends leaner meats such as goat to help decrease the risk of heart disease, stroke and other serious medical conditions.

Consumption of nkwobi is ideal for people that want to maintain strong bone, prevent bone loss due to menopause or rheumatoid arthritis (pain in the joint).

Adolescent girls and women within the childbearing age can benefit from regular consumption of meat to help replenish blood lost during menstruation and child delivery.

Children can also benefit from this nutritious treat to help attain maximum growth and development. People that are sick can quickly recover by taking a plate of nkwobi.

There are many other health benefits derived from eating nkwobi. Take a plate of it today and enjoy.

Ingredients                        Quantities

Goat limbs                       1
Palm oil                           2 cooking spoons
Edible ground                   1 small piece
potash (akannwu)
Ground hot peppers           1 table spoon
Onion                              1 medium size
Salt                                To taste
Blended crayfish                1 cooking spoon
Seasoning (maggi)             2 cubes
A native bitter leaf            1 small bunch
or utazi

Method of preparation

De-hoof goat leg and wash thoroughly with sponge and lukewarm water.

Chop the meat into small pieces, preferably cubes, and rinse once more.

Put the meat into a large pot, season lightly and cook on moderate heat for about 45 minutes.

When the meat is tender, pour out into a bowl with some of the stock.

In a separate bowl, combine the pepper, chopped onions, crayfish, salt and seasoning. Add warm water and thoroughly mix.

Place a clean pot on the cooker and add the palm oil.

Warm it slightly, then add the edible potash and cover for a minutes.

Stir the oil and the potash vigorously until a thick mash is formed.

Add some water to dilute.

Stir in the mixture of peppers, onions, crayfish and seasoning. Cover the pot and let it simmer for about three minutes.

Allow the entire mixture to simmer for five more minutes.

Put the goat legs into serving mortars or traditional earthenware bowls and pour in the hot mixture.

Garnish with fresh utazi leaves and sliced onion and serve hot with chilled palm wine or any other drink.

Palm wine

Palm wine is a traditional wine extracted from palm tree. This wine is always used to quench thirst when taking some foods like nkwobi, snail salad, bush meat pepper, goat meat pepper soup and all kinds of pepper soups.

Intake of palm wine is beneficial to the body, especially the eyes, to help enhance the sight for good vision.

It is better to take fresh palm wine than the fermented palm wine. Fermented palm wine is injurious to organs of the body like liver, kidney and eyes because of its high alcohol content