Coconut Yam Porridge (Pottage) is simply a coconut milk infused Yam Pottage recipe. This recipe is very and easy and straightforward. If like me, you’re a fan of coconut, then this recipe is definitely for you. To achieve a more potent Coconut taste/flavour, you’ll need to use Vegetable oil instead of Palm oil as the taste and aroma of Palm oil can be quite overpowering and may overpower the coconut flavour.
One thing I love about this Coconut Yam Porridge recipe is the fact that you do not need to serve it with stew, it is tasty on its own. I add a bit of Sugar to the Yam when parboiling it with the Coconut Milk. You do not need to do this but I find it tastier. I intentionally left it out of the recipe so I don’t get in trouble with The Undocumented Health Police Force but if that appeals to you, then feel free to do so.
Lastly, you don’t have to use just the proteins stated, feel free to use whichever you feel like. Shreded Chicken tastes really nice with this recipe.
1/2 Tuber Medium Size White/Puna Yam, washed and chopped into small chunks
2 Cooking Spoons Palm Oil/Vegetable Oil
1 Cup Chicken/Beef /Fish Stock
400ml Coconut Milk (1 Can)
3 Red Bell Pepper( Tatashe)
1.5 Big Onion (optional)
1 Scotch Bonnet( Atarodo)
1 Medium Size Smoked Fish Soaked and Shredded (Optional)
1 Medium size Stockfish Cooked and Shredded (Optional)
2 Heaped Tablespoon Ground Crayfish
1/2 Cup Smoked Prawns
1 Inch Ginger Root
4 Garlic Cloves
2 Knorr Chicken Cubes or your preferred Bouillon cubes
1/2 Teaspoon your Preferred Seasoning (I’m using Aromat)
Salt to Taste
Here are my main ingredients:
Blend the Bell Peppers, Scotch Bonnet, Garlic, Ginger and 1 Onion till smooth and set aside.
Get a fairly big pot, place on a hob on medium heat, add the Palm oil. When it’s hot, slice the remaining 1.2 onion and add, sauté till fragrant, 2 minutes thereabouts…
After 2 minutes, add the Blended pepper, Bouillon Cubes, Seasoning and Salt to taste. Cover and fry for 15 minutes. Stir occasionally to prevent burning…
While the stew is frying, pour the Coconut Milk into a medium size pot, bring to a rolling boil, then transfer the yam into the coconut Milk, add just a bit of salt and parboil for 6-8 minutes. Don’t overcook or cook till soft, just till it’s a tad bit tender…
Check on the stew, when it’s well fried, you’ll know when the oil settles on the top. Add 1 cup of stock, combine and leave to cook for a further 2-3 minutes…
Now, add the parboiled Yam, along with the Coconut Milk. Also add the Shredded Smoked Fish, Stockfish, Crayfish and Smoked Prawns. Taste for seasoning and adjust if necessary…
Combine thoroughly, turn the heat down to low, cover and leave to cook for 15 minutes or until the yam softens. When the yam softens, mash half of the yam or mash all of the yam if you refer very squishy porridge..,.
Switch off the heat at this time and let it simmer with the residual heat for 2-3 minutes…
Your Coconut Yam Porridge is ready…