YAM PORRIDGE

 

Much of the fish and shrimp produced from the coast and rivers is dried so that it can be preserved for longer. Dried shrimp features in this West African dish, which is inexpensive and easy to prepare. It is sometimes cooked until it resembles a sauce, when the ingredients are almost dissolved, and is then served as an accompaniment to fish or meat. Other vegetables such as sweet potato, cassava or okra can be added for thickening and bulking up the dish, so making it a one-pot stew.

 

1 kg yam, peeled and cut into pieces

2 tsp salt

4 tbsp groundnut oil

1 onion, finely chopped and then pured

2 large tomatoes, chopped

4 red chillies, seeded and chopped

40 g dried shrimp

 

Half fill  pan with water and add yam, onion, tomatoes, chillies, shrimp, salt and oil. Bring to the boil, and then simmer for around 40 minutes. When yam is very soft and breaks up when touched with a fork, the dish is ready to serve.

 

Serves 4.

 

country : Equatorial Guinea

course : one-pot meal

 

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette