500grams Spinach/fluted spinach leaves(ugu)
2 cooking spoonful Palm Oil
1 Pepper (scotch bonnet /atarodo)
2 tablespoonful ground Crayfish
1 bouillon/stock cube
1 onion bulb
Smoked or cooked dried fish(optional)
Salt to taste
You can prepare with just red oil or a combination of red oil plus tomato sauce. In the case of porridge (POTTAGE) yam with tomato sauce you will need about 10cl of oil.
There are different Nigerian porridge yam recipes, you can choose to use tomatoes or red oil, you can also chose to add vegetables at the end.
Note that this would drastically affect the look of your end product.
below is how to cook yam porridge in Nigeria with fried tomato sauce, actually the best recipe
Peel off the back of yam and slice into serve-able bit, wash and set aside. Blend about 8 to 15 balls of medium sized tomatoes and fry.
Set your cooking pot on fire, allow to dry, add about 3 to 4 cooking
spoon full of palm oil about 10 to 15cl, heat for 3 to 5 minutes, add onions, add the tomato and fry for 10 to 15 minutes until the sour taste is completely eliminated.
Then add about two to three cups of water(for a medium sized yam) drop the already washed yam inside and make sure the water does not completely cover the yam. Add ground crayfish and pepper, add 1 or two cubes of maggi(seasoning), stir and add salt to taste.
Cook for another 15 to 20 minutes(you can use a table knife or cooking fork to check when it is done), add vegetable(optional) and serve with a chilled bottle of coke.
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