Nigerian Yam Porridge with Bitterleaf
Yam porridge with bitterleaf is a traditional Igbo way of cooking yam, and it gets its character from the seasonings rather than from any one main ingredient. Ogiri, a fermented castor seed paste, adds a deep savory funk, while ukpaka, crayfish and dried fish build layers of flavor. Palm oil gives color and richness, and the bitterleaves cut through it all. As the yam softens it thickens the pot into a porridge.
Instructions
Rinse the yam chunks and put them in a pot. Pour in enough water to cover them and simmer for a few minutes.
Pick any bones out of the fish crumbs and rinse the crumbs well. Add the dry fish to the pot while the yam is still boiling.
Stir in the ukpaka, crayfish, crushed stock cube, ground pepper and bitterleaves.
Add the ogiri and the palm oil, then cover the pot. Keep cooking until the yam is soft all the way through and the liquid has started to thicken.
Season with salt to taste and stir. Cover the pot and cook for a few more minutes, then serve.
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