Yam Porridge
Yam porridge cooked in the pressure cooker with fresh blended peppers, liver, smoked fish and vegetables, thickened with a few blended pieces of yam.
Video
Original video: watch on YouTube
Ingredients
20 items
- Yam (diced into cubes)
- Tomatoes
- Tatashe (red bell pepper)
- Sombo
- Rodo (scotch bonnet)
- Onions
- Liver
- Fish (smoked fish)
- Holy Spirit spice (Rayo's own spice blend)
- Fish seasoning
- Herbs and spicy salt
- "Go" paste (the name is unclear in the summary)
- "Green" paste (the name is unclear in the summary)
- Groundnut oil
- Palm oil
- Salt
- Hot water
- Crayfish
- Efo (leafy vegetables)
- Efirin (scent leaf)
Instructions
8 steps
- Blend the tomatoes, tatashe, sombo, onions and rodo.
- Clean the liver: soak it in hot water and rinse repeatedly until all the blood is gone.
- Put the diced yam, salt and diced onions in the pressure cooker. Add hot water so the yam is submerged.
- Cook on the rice setting for 8 minutes, then let the pressure release.
- Add the blended pepper mix, the spices (Holy Spirit spice, fish seasoning, herbs and spicy salt), the pastes, fish, liver, groundnut oil and palm oil.
- Cook on the rice function for 5 minutes.
- Blend a few pieces of yam directly in the pot with a hand blender to thicken the porridge.
- Add the crayfish and vegetables, then close the lid and let the leftover steam soften the vegetables without turning the heat back on.
