Nigerian Potato and Fish Porridge
Potato and fish porridge is a one-pot Nigerian supper where the potatoes cook down into their own thick, savory base. The fish simmers on top of the vegetables first, then comes out so it does not overcook while the porridge thickens. Palm oil gives the pot its color and a deep, earthy taste, and leafy greens stirred in at the end add freshness. It needs only a handful of pantry ingredients.
Instructions
Put the diced potatoes, sliced onion and ground black pepper into a pot. Pour in enough water to cover them, then lay the fish on top.
Bring the pot to a boil, then lower the heat and simmer until the underside of the fish is cooked through. Turn the fish over and let the other side cook.
Lift the cooked fish out of the pot and set it aside on a plate.
Stir the palm oil, salt and seasoning cube into the potatoes and their liquid. Cover the pot and simmer until the potatoes are tender and the liquid has thickened into a porridge.
Return the fish to the pot along with the washed spinach or garden egg leaves. Stir gently so the fish breaks up a little and the leaves wilt, then serve.
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