Yam and Plantain Porridge (Pottage)


yam pottage_

Plantain and Yam Porridge / Pottage

How to cook Nigerian Asaro (Yam Porridge / pottage)

Ingredients:

  • 10 medium cubes  African Yam 
  • 2 1/2  semi ripe plantain
  • ¼ cup onion (Chopped)
  • ¼ large onion + 2 red bell pepper (tatashe) + 1 tomato (blended)
  • ¼ cup palm oil
  • 2 cubes maggi
  • Salt (to taste)
  • 1 cup  shredded Smoked fish (any kind) – cleaned
  • 1 tablespoon blended crayfish
  • ¼ cup chopped fresh vegetable (optional)

pottage__

Directions:

  1. Cut the plantain lengthwise, remove the core. Chop into chunks, set aside.
  2. Add the palm oil to a large pot, set on medium heat. Cover and bleach for 2-3 minutes, add in the chopped onion, saute for 2 minutes, add in the blended pepper. Cover and leave to cook for 12 minutes (stir occasionally)
  3. Add in the maggi, salt, smoked fish, crayfish, plantain, yam and 2.5 cups of water. Combine. Cover and leave to cook on medium heat for 15-20 minutes (until the yam is cooked through- add more water during this process if needed)
  4. Stir, taste and adjust for seasoning. Cover and cook for another 5 minutes
  5. Add in the chopped vegetables, stir and remove from heat

 

yam pottage_11_

Serve with a side of chilled ribena (Enjoy)



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By |December 30th, 2011|58 Comments

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58 Comments

  1. Chidinma April 28, 2017 at 9:50 pm - Reply

    Hey Ronke: if I want to use your roasted stew base in this recipe, how much should I add? Thank you!

    • 9jafoodie
      9jafoodie May 9, 2017 at 6:19 pm - Reply

      Hi Chidinma,

      1 cup will be fine.

      • Chidinma May 12, 2017 at 2:18 am - Reply

        Thanks so much! 😊

  2. Alex October 18, 2016 at 7:36 am - Reply

    Nice recipe! I wish u shared the nutritional fact tho!

  3. Ada June 13, 2016 at 9:18 am - Reply

    Hey, my yam porridge turned out amazing.I had everything laid out before I started cooking so it it was easy to go step by step. I usually put in oil last but I tried your method and it was fire!!!

    Thank you. I loved the taste.

  4. […] I do find it extremely shocking myself. I do have several porrage (porridge) recipes including Yam and Cocoyam if that is any consolation. This is my go to plantain pottage recipe, I use unripe […]

  5. Simone Olusola January 26, 2016 at 7:21 pm - Reply

    I’d love to try this! Can I substitute the yam with white potatoes instead?

  6. Tee December 17, 2015 at 2:21 pm - Reply

    Tried this today and got a black porridge. What did I get wrong?

    • 9jafoodie
      9jafoodie December 20, 2015 at 8:07 pm - Reply

      Black? What type of yam did you use?

  7. Abs September 29, 2015 at 1:45 pm - Reply

    I love this recipe. Instead of yam, I use Sweet potato, it’s SOOOOO DELICIOUS!!

  8. temidayo falana August 18, 2015 at 2:18 am - Reply

    I and my family really love this recipie, especially my kids. I have cooked It 3 times now. I cooked mine a little differently by cooking the yam and plaintain separately den Fried d pepper and d other ingredients together den I added d pepper and yam together. Den later add d vegetables.

    • 9jafoodie
      9jafoodie August 19, 2015 at 10:12 pm - Reply

      That’s great Temidayo, thanks for the feedback.

  9. Dayo B October 11, 2014 at 3:57 pm - Reply

    9jafoodie has done it again. This turned out so well! My only regret is that I made a small portion so my husband and I are trying to outsmart each other to eat the last batch. I don’t know if I can go back to eating regular asaro again o! It has to be with plantains. It gives the yam a nice sweet flavor.

    • 9jafoodie
      9jafoodie October 27, 2014 at 9:02 pm - Reply

      lol who won the battle? I am glad you like the recipe.

  10. Debby September 16, 2014 at 6:16 am - Reply

    Thank you’re amazing. easy, clear directions. mum thinks I can’t cook naija food whilst at uni, but your website has made it easier for me. I can go home each time and show her all the cooking I’ve been doing. lol God bless you.

  11. Aviky June 11, 2014 at 11:16 am - Reply

    I’m cooking this right now * fingers crossed* anytime I donno what to cook I just come to this website… Thanks a million

  12. […] Yam and Plantain Pottage […]

  13. Anonymous December 12, 2013 at 11:11 am - Reply

    Am trying this now. Thank you for sharing

  14. nora May 4, 2013 at 12:56 am - Reply

    This is yummy so happy. I came across it I was thinkin of what to do wit d ripe plantain I av in d kitchen and I decided to. Surf d net this is a good combination thank u so much

  15. bambam October 12, 2012 at 4:23 pm - Reply

    Wow this looks good and am so gonna try it in this exact format… erm pls don’t be amazed this is a guy saying this.. but i noticed not even a guy commented..am ashamed..

    • 9jafoodie
      9jafoodie October 13, 2012 at 7:48 am - Reply

      It’s good for a guy to learn to cook. let me know how it turns out.

  16. Name October 4, 2012 at 7:49 am - Reply

    how make to shito

  17. JoAnne March 16, 2012 at 4:10 am - Reply

    yummy. I jst bookmarked your page and i’m definitely sharing ur recipes on BBM. Nice work there. I love cooking alot esp Nigerian recipes, and its frustrating to pick up a Nigerian Magazine and see foreign recipes with wierd sounding names, and ingredients u wont find in the market. God bless u. I’m so trying this out

    • 9jafoodie
      9jafoodie May 12, 2012 at 5:25 pm - Reply

      Amen!! Thank you very much, your comment means a lot.

  18. OLAMIDE March 5, 2012 at 12:29 pm - Reply

    i love this meal, my mum usually makes this for us its always so yummy wiv the plantain in it i am going to try it out your way one of these days

    • 9jafoodie
      9jafoodie March 6, 2012 at 6:24 am - Reply

      Thanks Olamide! let me know how it turns out.

  19. luvcooking January 30, 2012 at 7:43 pm - Reply

    That yam porraidge looks so good. I intend on making some when next I can get to the African market. Thanks for sharing.

  20. Natural Nigerian January 18, 2012 at 1:24 am - Reply

    I am going to make this today – my yam porridge has never come out thick so here’s hoping! Thanks for sharing

    • 9jafoodie
      9jafoodie January 18, 2012 at 8:24 pm - Reply

      Yeiii! I hope it turns out great. Please let me know 🙂

  21. auntie January 11, 2012 at 7:51 am - Reply

    loove the ribena part! lol
    i think i should get back to my cooking challenge that i started because of your blog!
    happy happy new year btw

    • 9jafoodie
      9jafoodie January 11, 2012 at 4:53 pm - Reply

      Hooo… you have a cooking challenge? yeiii!! please send in photos and your experience, I will love to do a feature on you 🙂

  22. Tweeny January 6, 2012 at 3:25 am - Reply

    A MUST TRY!!!!!! INCLUDING THE RIBENA PART!!!! lol

  23. bola January 4, 2012 at 3:50 am - Reply

    is it compulsory that i must removed the yam from the fire and the stew done separately before adding it together to give a good taste.

    • 9jafoodie
      9jafoodie January 4, 2012 at 6:31 am - Reply

      it is not compulsory, it is however advisable so as not to use too much water. you can always just drain any excess water from the yam.

      • Tweeny January 6, 2012 at 3:29 am - Reply

        Can we do ugwu in place of cilantro?

        • 9jafoodie
          9jafoodie January 6, 2012 at 4:40 pm - Reply

          Fresh Ugu? YES!!, but remember to add it a little earlier so as to tenderize it a bit.

  24. Ginger December 31, 2011 at 3:13 am - Reply

    See correct yam por!

    [email protected] dame’s suggestion. Actually I think it might be a hit. I was about to write about my semi-disastrous yam porridge made recently (and before this post). The ingredients were on point but I think I added too much water. It did get tender and creamy…gelatinous more like. I enjoyed it shaaa – na me cook am but my friends yabbed me, lamenting the bl$$dy waste of yam!

    • 9jafoodie
      9jafoodie January 1, 2012 at 9:59 am - Reply

      lol…. I know se, the idea is brilliant. I am excited to look into it further. Sorry about the porridge, if you separate the water from the yam, it is easier to gauge how much water you will need.

  25. HoneyDame December 30, 2011 at 5:11 pm - Reply

    MAma o!!! I dey see u o!!!
    My sis and I had a little discussion this morning. And I think it is something you may be interested in. She cooked Jollof rice yesterday and left it out till this morning. Problem is, it got a little slimy. How about you have another section/page for corrective cooking. Eg, to help people like my ahem “Chef” sister out, or a case of too much salt …etc….

    Compliments of the season and more grease to your elbow! 2012 is the YEAR!

    • 9jafoodie
      9jafoodie December 30, 2011 at 5:52 pm - Reply

      Hi Honeydame!!
      hoooo, that is strange with the jollof, I will email you. I will definitely take you on on the corrective cooking page, it’s a superb idea. Thanks a million!

      • Manny January 4, 2012 at 9:11 pm - Reply

        jollof rice will do that sometimes when it’s very warm. Using red colorant will also cause this. In fact, once upon a time, maggi used to sell maggi jollof cube in Nigeria – to make the jollof red. My mum and I noticed that anytime we used it, the rice would be slimy by the morning.
        Here in the US, a friend had the same problem. She is from Ghana and would add red food coloring to the rice and the rice would be slimy by the following day.

        • 9jafoodie
          9jafoodie January 6, 2012 at 4:40 pm - Reply

          Excellent point.

        • Atoskin January 23, 2012 at 4:16 am - Reply

          i also had the same problem a while ago and i think the problem is the jollof rice spice i used.

          • 9jafoodie
            9jafoodie January 23, 2012 at 3:59 pm - Reply

            Hoooo… I dint even think of that. Thanks dear!

  26. Relentless Builder December 30, 2011 at 3:32 pm - Reply

    Plantain with asaro? I can see why this is a 9jaFoodie Original! I had seen a recipe with sweet potatoes ( ), but I never thought plantains could also be used. I can’t wait to try this … My favorite part was “serve with a side of chilled ribena” …. Ah! You sabi beta tin … Thanks for sharing and have a Wonderful and More Fulfilling 2012. Cheers!

    • 9jafoodie
      9jafoodie December 30, 2011 at 5:48 pm - Reply

      My LOVE… yes yes yes, Good food is always welcome se. I am excited for you to try it. Happy New Year!

  27. a-9ja-great December 30, 2011 at 11:40 am - Reply

    Mehn,it looks soooooo good.Why you doing this missy? Whyyyyyyyyyyyyyyy?!

    • 9jafoodie
      9jafoodie December 30, 2011 at 5:47 pm - Reply

      lol…. my dear, it’s not my fault o. Ndo. lol

  28. NikkiSho December 30, 2011 at 11:28 am - Reply

    Definitely doing this on the 1st…it looks really yummy.
    Happy new year in advance ms 9jafoodie.

    • 9jafoodie
      9jafoodie December 30, 2011 at 5:46 pm - Reply

      let me know how it turns out. Happy New Year Ms Nikki!

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