Yam Porridge

Name: Yam Porridge
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1.5 lbs yam, peeled and cubed; 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 tsp fresh ginger, minced; 1/2 bell pepper (red or yellow), diced; 14 oz canned diced tomatoes; 4 cups vegetable broth; 1 cup coconut milk; 1/4 tsp dried thyme; 1/4 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper

A warm, comforting West African porridge made with tender yam cubes, vegetables, and aromatic spices. Creamy, filling, and deeply satisfying.

50 minEasyServes 4280 cal/serving

West AfricanBreakfastStovetopVegetarian

Ingredients

1.5 lbs yam, peeled and cubed
1/2 cup onion, diced
2 cloves garlic, minced
1/4 tsp fresh ginger, minced
1/2 bell pepper (red or yellow), diced
14 oz canned diced tomatoes
4 cups vegetable broth
1 cup coconut milk
1/4 tsp dried thyme
1/4 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Heat oil in a large pot over medium heat. Sauté 1/2 cup diced onion, 2 cloves minced garlic, and 1/4 tsp minced fresh ginger for 2 minutes.
2

Add 1/2 diced bell pepper (red or yellow) and cook for another minute.
3

Pour in 4 cups vegetable broth and 14 oz canned diced tomatoes. Add 1.5 lbs peeled and cubed yam and bring to a boil.
4

Reduce heat and simmer for 20-25 minutes until yam is very tender and beginning to break apart.
5

Stir in 1 cup coconut milk, 1/4 tsp dried thyme, 1/4 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
6

Simmer for another 5 minutes. The porridge should be thick and creamy.
7

Adjust seasoning and serve warm, optionally garnished with fresh herbs.

Questions

How long does Yam Porridge keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Yam Porridge?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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