mpotompoto-yam-porridge.png
Mpotompoto is a traditional Ghanaian porridge of yam and/or cocoyam cooked until thick. The dish is also called nuhu, nyoma, yam porridge or cocoyam dish and is typically served as an accompaniment.
Prep time: 15 minutes/Cook time: 25 minutes/Serves: 2
Ingredients:
1 medium-sized yam, peeled and cut into chunks
6 cocoyam (taro/eddo) corms, peeled and quartered
4 small tomatoes
1 medium onion
125ml (1/2 cup) red palm oil
garlic cloves
6 small habanero chillies
1 Maggi cube, crumbled
2 tbsp shito
1 tbsp ginger, minced
salt, to taste
1/2 tsp freshly-grated nutmeg
2 dried fish, washed and broken into pieces
Method:
Combine the yam and cocoyam pieces in a pot and pour in enough water to just cover. Bring to a boil over high heat then add the tomatoes, onions and whole chillies. Cover and bring to a boil. Cook for 2 minutes then take out the tomatoes, onions and whole chillies. Transfer to a blender or food processor and add the ginger. Process to a smooth paste then add to the pan with the yam. Also add the dried fish pieces at this time.
Return to a boil, season to taste with salt and cook for about 15 minutes, until the yam is tender. Using a spatula, mash the yam against the sides of the cooking pot to get a porridge consistency. Season with salt to taste and add the grated nutmeg and crumbled Maggi cube. Stir in the red palm oil.
Bring back to a boil and cook for 7-10 minutes.
Take off the heat, turn into a serving dish and bring to the table.
