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Cocoyam Porridge

Cocoyam Porridge is a deeply traditional, nourishing one-pot Nigerian dish where cocoyam chunks are cooked in a richly seasoned palm oil and pepper broth until completely tender and partially broken down into a thick, satisfying porridge. The natural starchiness of the cocoyam thickens the broth beautifully as it cooks, creating a dish that is simultaneously a stew and a starch component — hearty, filling and deeply flavoured.

Cocoyam Porridge, Nigerian cooking

Ingredients

  • 8 to 10 medium cocoyams (taro), peeled and cut into large chunks
  • 3 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 2 to 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 cooking spoons of palm oil
  • 2 big handfuls of smoked fish, soaked and deboned
  • 1 big handful of stockfish, soaked
  • 3 big handfuls of ground crayfish
  • 3 big handfuls of fresh spinach or ugwu leaves, chopped
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 3 glasses of water

Method

  1. 01

    Peeling the Cocoyam. Peel the cocoyams carefully wearing gloves. Rinse thoroughly. Cut into large chunks — roughly the size of a tennis ball. Set aside in cold water to prevent discolouration.

  2. 02

    Frying the Pepper Base. Heat 3 cooking spoons of palm oil in a wide, deep pot over medium heat. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry vigorously for 15 to 20 minutes, stirring regularly, until deeply cooked and oil floats on top.

  3. 03

    Building the Broth. Add smoked fish, stockfish, ground crayfish, seasoning cubes and salt. Pour in 3 glasses of water. Stir and bring to a steady simmer.

  4. 04

    Adding the Cocoyam. Drain the cocoyam pieces and add to the broth. Stir to coat in the sauce. Cover and cook on medium heat for 25 to 30 minutes until the cocoyam is completely tender. Check every 10 minutes and stir — cocoyam can stick to the pot bottom.

  5. 05

    Partial Mashing. Once the cocoyam is tender, use the back of a wooden spoon to partially mash some pieces directly in the pot. Leave some pieces intact for texture. The mashed cocoyam will thicken the broth considerably.

  6. 06

    Adding Vegetables and Finishing. Add the chopped spinach or ugwu leaves. Stir through. Cook for 5 more minutes. Taste and adjust all seasonings. The porridge should be thick, richly coloured and deeply flavoured. Serve hot.

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