Another Yam Porridge Recipe

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.

Yam Porridge

Yam Porridge

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.

Yam Porridge

Yam Porridge

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


  1. Peel and cube yam, leave cubes in water to avoid discolouration. Set aside.
  2. Chop the chicken into bite-size pieces.
  3. 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.
  4. Blend tomatoes and atarodo. I used frozen tomatoes, and I didn’t blend them smooth.
  5. 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.
  6. 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.
  7. 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.
  8. Serve, and enjoy jare! I sprinkled dried parsley over mine for presentation purposes.


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 19 comments
Twingirls - December 31, 2015

Ahhhhhhhh! Tank God, tis been so long, iv waited and waited. This is a must cook today!
Thank you so much Deema

Molola - December 31, 2015

Deeeeeeeeeeemmmmmmaaaaaaaaa ooooooo. Why now? I have checked over and over and even sent mails. Kai I have missed you oo. Compliments of the season and best wishes. Let’s chat soon. Xoxo

    Chidinma - December 31, 2015

    Mails??? To me? Ahhhh, lemme check o. Will mail you now

Maryangel - December 31, 2015

Chai!!ve checked a thousand time.Really missed u.Compliment of d season.Wil give d recipe a trial.whr can i get paprika,is it optional?

    Chidinma - December 31, 2015

    Awwww, you’re a darling. Same to you. If you can’t find paprika, don’t stress it. You should find it in the spice shelf of any large store

Amaka Asogwa - January 1, 2016

Deema na wah oh! Welcome back and I hope you keep this new year resolution. I also sent 2 mails to you through your blog email. Thank God all is well. Keep the good work up blogging is not easy especially when you are not making money from it 😆
Looking forward to more inspiring post okay!

    Chidinma - January 1, 2016

    Amaka, you know everything jare. Lol. I didn’t get the emails o. Na wa

Musing - January 7, 2016

Better you came late to blog than leaving entirely! Good to have you back.

    Chidinma - January 7, 2016

    Lol. Thank you, Musing. It’s good to be back.

chio - January 7, 2016

Good to have you back. I was wondering…………
i hope you understand. nice porridge, perfect for a rainy day .

    Chidinma - January 7, 2016

    Lol, Chio. I understand perfectly. When…I will shout it from the rooftops. Lol

NMN - January 7, 2016

Welcome back, pls dnt stop off that long again biko. I hope you are okay? Just dnt worry God will answer us this year. And as of the goat meat,its not only your friend ooo my brother cant even stand the name and smell not to talk of eating it. Well they dnt know what they are missing…..

    Chidinma - January 8, 2016

    I won’t NMN. I’m fine, thank you, and Amen!!! Your brother too eh? Anyway, more for us!

Cindy - January 9, 2016

Happy New year! Good to have you back, I have check this blog a thousand times to see a new post, at a time I was worried. Thank God you are ok

ese - January 14, 2016

yayyyy….. i have checked this blog and checked and refreshed.. i stopped checking sef.. ***covers face*** good to know u are back dear..
i will try the recipe soon.. not really a fan of porridge sha

ebunoluwa - January 17, 2016

Haba! Whr av u bin hiding??? Thank God u r bk!!!

ini ann - January 17, 2016

Congrats it will surely end in praise@ cooking 4 4.wlcm bck

Vera osokpi - March 20, 2016

This is a good one. Thank you I love it!


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