I bow my head in shame…I cannot even face you guys…Mea culpa…no excuses…I don’t know why I haven’t updated this blog in a very long while…please just eat this porridge and forgive me.
How are you guys? Seriously, I missed you, but I also didn’t really feel motivated to blog. During my hiatus, I still cooked (duh!), I just didn’t feel like taking pictures and blogging about the food. New Year (almost), new resolutions. One of my resolutions is to constantly update the blog.
Season’s greetings, everyone! I hope you guys are having as much fun as I am this season. It’s been fantastic, and I thank God for everything.
H.A.C.E. was craving yam porridge this morning, but I didn’t have ugu to make my usual Asaro so…improvisation to the rescue. Tomatoes to the rescue…plus my best friend slept over, and she doesn’t eat goat meat (can you believe that?!), so I had to go with chicken. I still stand by what I said in my Asaro post, goat meat rules in yam porridge, so use that if you have it, just adjust cooking times.
I made a huge pot-too huge, in my opinion, for 4 of us-but, as I type this, the pot is E*M*P*T*Y*.
I hope you guys like it as much as we did.
This serves 4-6
- 1 medium tuber of yam
- 800g of raw chicken
- 2 large onions, chopped, seperated
- 5 atarodo/habanero
- 8 large tomatoes
- 1/2 cup of ground crayfish
- 2 bay leaves
- 1 tablespoon of dried cameroon pepper
- 2 double stock cubes
- 1/2 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1/4 cup of palm oil
- 1/4 cup of groundnut oil
- salt, to taste
- Peel and cube yam, leave cubes in water to avoid discolouration. Set aside.
- Chop the chicken into bite-size pieces.
- Place chicken in a pot, add some salt, bayleaves, 1 onion, paprika, thyme, and 1 double stock cube. Add 3 cups of water, and cook till chicken is done.
- Blend tomatoes and atarodo. I used frozen tomatoes, and I didn’t blend them smooth.
- Remove the chicken pieces, and set both the chicken and stock aside. Place a big pot over high heat. Add the oils, and, after 2 minutes, add the onions. Saute for 1 minute. Add ground tomatoes. Fry for about 10 minutes, stirring constantly.
- Add the chicken stock, remaining stock cube, and cameroon peppper. stir, and add the yam cubes. Stir again, and cover to cook till yam is very soft.
- Mash some of the yams in the pot, to help thicken the sauce. The amount of yams you mash is almost commensurate to how thick the sauce will be (in other words, the more yam you mash, the thicker the sauce will be). Stir and taste for salt (I tasted for salt here and not when I first added the yams because I’m not a fan of an itchy tongue). Add salt, and the chicken pieces, stir, and leave to cook for another 3 minutes.
- Serve, and enjoy jare! I sprinkled dried parsley over mine for presentation purposes.