Nigerian Bean and Yam Porridge
Beans and yam porridge is a one-pot Nigerian dish that is especially popular in the south of the country. The yam softens as it cooks and thickens the pot, while palm oil gives it a deep red color and a distinct savory flavor. Ground crayfish adds a seafood backbone, and the leafy greens go in at the end so they stay fresh. Fish, bay leaf and chicken are optional extras.
Instructions
Pick through the dried beans and discard any grit, stones or damaged beans. Rinse them well under cold water.
Put the beans in a pot, cover with water and bring to a simmer. Let them cook for about 15 minutes to start softening.
Add the sliced onions and cubed yam to the pot and simmer for a few more minutes.
Stir in the palm oil, tomatoes, ground crayfish and stock cube, along with the panla fish, bay leaves and cooked chicken if you are using them. Cover the pot and cook until both the beans and the yam are tender when pressed or pierced.
Add the chopped leafy greens and cook for 5 minutes, until they have wilted into the porridge.
Serve hot, straight from the pot.
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