| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 25g | 10g | 52g |
| sugars | fibre | protein | salt |
| 3g | 10g | 17g | 1.5g |
My love affair with the Yam and Locust Beans Porridge is a tale of flavours dancing just like a delicately choreographed salsa – tender, sweet, tangy, and rewarding to the end. It’s a staple dish in West Africa, particularly Nigeria and Ghana, marrying the natural sweetness of the yam and the uniquely pungent taste of locust beans.
The Dance of Flavors
The magic of the Yam and Locust Beans Porridge lies in its hearty warmth, balanced flavors and the layers of texture it brings together. It’s a staple in West Africa, particularly Nigeria and Ghana, and it’s easy to see why. The large yams add density and a hint of sweetness, while locust beans bring a unique earthy flavor. Bell peppers, onions, and scotch bonnet add piquancy and bite. Then, the spinach brings a note of gentleness and a vivid green hue. A little smoked fish adds a hint of oceanic, umami depth. Then there’s the crayfish, another masterstroke of umami and texture. All this is married in a luscious, vibrant broth steeped with crayfish and beef or fish stock.
A Shareable Feast
Just as in my dance class, the goal isn’t solo perfection, but connection, harmony, and sharing moments of joy. This dish is all about bringing together different elements to create a harmonious and satisfying whole. It’s a shareable feast worthy of a banquet and imbued with a heart-warming sense of communal dining reminiscent of my Caribbean roots.
The Health Tune
But let’s not just linger over the taste, the Yam and Locust Beans Porridge is a fantastic source of healthy nutrients too. Packed with vitamins A, C, and E from yams and bell peppers, and protein, calcium, and Omega 3 fatty acids from locust beans and fish, it’s a meal that truly nourishes as it delights. Plus, the spinach adds a rich dose of iron and folate, making it an especially good choice for those needing a boost.
If you’re fond of Jamaican Vegetable One Pot or the famous Vegan Gumbo, then you’ll find a close cousin in this porridge. It’s multipurpose too – it serves as a stunning main course, pairs beautifully with side dishes of roasted plantains or fried fish, and warms you up as a standalone soup on cooler days.
So why not transport your kitchen and your dining table to a different continent and let your taste buds explore a new culture. Trust me; the experience will be much more than just a meal, it will be an adventure!
What You’ll Need
- 4 large Yams
- 1/2 cup of Locust Beans
- 1 large Onion
- 4 large Bell Peppers
- 2 cups of Palm oil
- 2 tablespoons of Salt
- 3 Scotch bonnet peppers
- 1 bunch of Spinach
- 1/2 cup of Crayfish, ground
- 2 cups Beef or Fish stock
- 1 cup of Smoked Fish
- 2 cups of Fresh Tomatoes
Method
Step One
First and foremost, peel the yams and cut into desired size. Place in a pot, add water just enough to cover the yams, add the onions (chopped), salt, and half of the palm oil. Cook on medium heat.
Step Two
While the yams are cooking, blend the fresh tomatoes, bell peppers, and scotch bonnet peppers. Preheat the rest of the palm oil in another pot and pour in the blended pepper mixture. Cook for 10-15 minutes stirring occasionally.
Step Three
Incorporate the locust beans, ground crayfish and the cooked pepper mixture into the pot of yams. Stir carefully to avoid mashing the yams. Cover the pot and let it cook on low heat until the yams are well cooked and the liquid in the pot is significantly reduced.
Step Four
De-bone the smoked fish and add to the pot. Then, add the beef or fish stock. Stir delicately and cook for additional 10 minutes.
Step Five
Finally, add the bunch of spinach (shredded) and stir again very carefully till the spinach is well incorporated. Adjust the seasoning if necessary. Cook for another 2 minutes and turn off the heat.
Step Six
Your Yam and Locust Beans Porridge is ready! It can be served hot and enjoyed as a main dish.
