COCONUT YAM PORRIDGE

 

 

The creaminess from the coconut milk in this yam porridge recipe helps make's it squidgy and different in taste. Don’t forget to cook on low heat to avoid burning. 

Ingredients

•  ½ tuber yam
• Leftover stew substitute with fresh pepper mix (ata lilo)
• Seasoning
• Salt
• Coconut milk
• 2Csp palm oil
• Cayenne pepper (if you will be using buka stew)
• Dried shrimps

Preparation Method

1.  Add hot boiling water to the dried shrimps and cover for about 10 minutes and then rinse clean with cool water
2. Peel yam and cut into chunks, wash and rinse clean
3. Add the yam pieces to a pan and place on a medium heat
4. Add palm oil, the buka stew, cayenne pepper coconut milk and little water just enough to cover the yam or at the same level with the yam. 
5. Add seasoning and salt, cover the pan with a lid and leave to cook on low heat
6. After 5 minutes, add the washed shrimps and continue to cook on low heat till you can pierce the yam with a fork
7. Using a wooden ladle, mash yam into pieces but not to puree, leave some yam chunks if you desire.  
8. Check for salt and seasoning
9. Cook for another 3-5 minutes and take off the heat.
10. Serve as desired