I consider yam porridge a soothing comfort food which is very easy to prepare. I prefer to prepare mine with dry fish. The dry fish is cooked until it softens. Then the resulting broth from the fish is used to prepare the porridge.
WHAT YOU NEED
Medium sized tuber of yam (cubed)
1 cup of Cray fish
4 dry fish
2 tbs palm oil
First season and cook the fish until soft, take it out and pour the broth in the pot which will be used to cook the yam. Prepare the yam by peeling off the back. Cut the yam into cubed chunks.
Add the cubed yam into the pot with broth, ensuring the water level is above the yam level.
Blend pepper, onions, and crayfish together and pour over the yam and let it simmer
Add palm oil, maggi, and dry fish; then add water up to level a little above yams
Cover and bring to a boil on medium high heat
Add salt to taste
Once the yam is done, stir until it thickens. If it is still watery after awhile, mash one of the cubed yam with a fork within the broth to hasten the thickening process.