Peanut Yam Porridge
You know you’ve made an excellent dish, when, after eating a meal at your table, a guest asks you to prepare a take-home bowl. Imagine the smile in my heart when I heard this yesterday, especially after I just sort of stumbled onto the recipe.
I’ve made a lot of yam recipes in the past, but this Nigerian yam porridge takes the cake. I know I can be a bit dramatic when it comes to telling you how a recipe turned out, but, believe me, that drama is so well deserved in this case.
I started out making a regular gizdodo-like recipe, but I realized a bit later that the yam I was using was too dry to turn out perfectly. The wheels in my brain started turning, and I knew the fix would be a porridge, but I knew I didn’t want to use palm oil. Peanut butter to the rescue! I pulverized 1 cup of peanuts in my food processor, made a slightly thin paste with some water, and added it. A quick stir, and the porridge formed before my eyes. Score!
Okay, the dish looked good, but how would it taste? HACE, my official taste-tester, was called into the kitchen to taste before I could serve. When the guy tasted, looked at the pan, and asked “Is there more than that?”, I knew we had a winner.
I realize some of you will think the combination weird, but, if you get over your initial reservations and try this, I think it will be really hard for you not to fall in love with it, as we did.
Peanut Yam Porridge
- 1 kg of white yam, cubed
- 500g of ram/lamb, cut into pieces
- 1 cup of unsalted roasted peanuts or 1/2 cup of peanut butter
- 1 medium red onion, chopped
- 3 large tomatoes, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1/2 tablespoon of ground black pepper
- 1/2 tablespoon of ground white pepper
- 2 stock cubes
- 2 teaspoons of salt, divided
- 3 tablespoons of olive oil
Boil yams with 1 teaspoon of salt till soft. Drain, and set aside.
Grind your peanuts into butter.
Boil meat with 1 teaspoon of salt till cooked, about 15 minutes. Reserve the stock.
Heat oil in a large pan or wok over medium-high heat, for 1 minute. Add the onions, green and red bell peppers, tomatoes, and saute for 4 minutes.
Add the cooked meat, yams, black and white pepper, stock cubes, and stir.
Make a slightly thin paste with the peanut butter and some meat stock. Add paste to the yams. Stir, and simmer for 1 minute.