Porridge yam is one of the soul foods in Nigeria.
Even though yam has become a luxury, Nigerians still love and cherish it. Here Yam is used in different recipes, yam can be roasted, boiled, fried, used in making pepper soups or normal Nigerian soups, yam can also be used for fufu, even yam peel is also used to make a popular meak in Nigeria too, and there are a lot more yam us used for, that's how versatile it is and it was among the staples before it became a luxury.

In this porridge yam recipe, I’ve added a unique twist by incorporating Tetrapleura tetraptera (Aidan fruit), a seasoning known for its distinctive aroma and health benefits, and I absolutely veganised used this recipe. The result is a rich, aromatic porridge that is just so nice to try!

Ingredients

Very few and simple ingredients are needed for this food:

• Half a tuber of Yam
• A cooking spoon of palm oil
• 2 Small onions
• 4 chili pepper
• A piece of turmeric
• A bunch of pumpkin leaves
• 1 tetrapleura seed (For seasoning)

Procedure

The making process is as easy as the small list of ingredients.

• First step is to peel and cut the yam in smaller sizes

After cutting the yam we wash them thoroughly and put it in a pot of boiling water and cover it properly to let it soften

Next we want to chop all the other ingredients and set them aside.
I peeled the ginger, washed the pepper and pound them both in a mortar. Next I chopped the pumpkin leaves and the onions

Next I used a fork to see if the yam was soft, I confirmed it was, and then added the tetrapleura to it

Next I added the turmeric and pepper mix to it

I added the chopped onions to the mixture and stirred them properly

Next was the palm oil, I added the oil and covered the pot to let it boil and mix well with the yam and other ingredients

After confirming this, I used a spoon to mash three pieces of yam to help thicken the porridge

When the porridge got thickened a bit and the water was a bit lesser, it was time to put the pumpkin leaves

After putting the pumpkin leaves we cover the pot for a few seconds and then stir it properly in the porridge. After that it was ready to be served

I loved how it turned out, very succulent and delicious!

I really enjoyed this porridge yam; it turned out soft, rich, and full of flavor. The mix of ingredients came together beautifully, especially with the aroma of the Tetrapleura tetraptera and the freshness of the pumpkin leaves. It was so comforting and satisfying!

Thank you for taking the time to read through this recipe. I hope you give it a try and enjoy it as much as I did.

What's your favorite way of making yam?

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Tetrapleura tetraptera (Aidan fruit) is a deciduous flowering plant of the Fabaceae-Mimosoideae's family, which grows luxuriantly in the rainforest zones of West and Central Africa...The fruits are use in flavoring (pungent scent) all kinds of soups because they contain oily, odor-active and sugary substances

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