Amora (Nigerian Arrowroot Porridge)
Amora is a porridge from Nigeria's Plateau State, known as amuam among the Tarok, and it is thickened with Polynesian arrowroot instead of yam. The tuber is peeled, sun-dried and pounded to a fine powder before use. Liver and dryfish give the pot a deep savory base, palm oil adds color, and carrots and peas add texture. Stirring the starch in gradually keeps the porridge smooth.
Instructions
Put the liver, onion, fresh pepper, stock cube and salt in a saucepan and add just enough water to cover. Cook until the liver is done through.
Lift the liver out of the broth and cut it into small pieces. Keep the broth in the pan.
Add 1 cup of water to the broth and bring it to a boil. Stir in the palm oil, chopped onion, pepper and another stock cube.
Add the dryfish, the cut liver, the carrots and the peas. Cook until the carrots are tender.
Turn the heat down to medium-low and stir in the arrowroot starch a little at a time. Keep stirring until the mixture thickens, then stop adding starch and keep mixing until no white streaks of starch remain.
Let the porridge cook for a few minutes, then cover the pan with its lid.
Give it a final stir and turn off the heat. Serve while hot.
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