Porridges or Pottages are dishes that once I think of them, I am immediately reminded of my childhood. It was always a delight to eat porridges as a child. It meant the rainy season was here or Harmattan season was in the air.
These days, I make porridges during the fall, spring, and winter season for that relaxing homely feeling. Once the weather starts getting cold, I burst out my potato, yam, and plantain porridge recipes.
What Ingredients are Needed?
To make a delicious pot of potato porridge, you’ll need a few ingredients. The first thing I do is to peel and cut them into diced shapes. Next, I set aside palm oil, olive oil, or vegetable oil, depending on what is available in my pantry.
These days, I lean more towards using olive oil, although this is not the way it used to be made when I was my younger. The next step is to chop up some onions and fresh tomatoes, or just use tomato paste if that’s more convenient.
I enjoy cooking and eating spicy foods in general but when I make porridge, it has to have that kick. So I add ground Nigerian pepper in combination with scotch bonnet peppers, salt, seasoning cubes, ground crayfish, thyme, and curry powder.
Sometimes I also add minced garlic and ginger but it really depends on the taste I am going for with each meal. For protein, I use smoked fish, dried fish, prawns, or some precooked chicken or beef. To allow the porridge have a pop of color, I usually use scent leaves, spinach, or basil.
How Do You Make Potato Porridge?
Making potato porridge is pretty straight forward and not time consuming, which is why I like cooking this meal. The first thing you should do is to heat up some palm oil, olive oil, or vegetable oil in a pot. Throw in the onions you chopped up earlier and sauté.
Next, add the fresh tomatoes (or tomato paste) and cook until everything mixes together. If you’re adding garlic, ginger, or peppers, now’s the time.
Once that’s done, toss in your diced potatoes and give stir the pot. Up next is your protein, remember if you are using meat, you must have already pre-boiled it.
If you are using prawns, smoked or dried fish, then go ahead and add these at this stage and season with salt, seasoning cubes like Maggi, Knorr or mixes like Dash. Then add your ground crayfish, thyme, curry powder, and bay leaves.
You should make sure the water or meat or fish stock you add covers the potatoes to allow it cook evenly. Cover the pot and let it cook until the potatoes become soft.
Stir occasionally to prevent sticking. When the potatoes are almost done, add your scent leaves, spinach, or basil but don’t overcook them. With that, your potato porridge is ready to enjoy!
How to Make Nigerian Potato Porridge
Ingredients
- 3 medium potatoes (peeled and diced)
- 2 tbsp olive oil (or palm oil/vegetable oil)
- 1 medium onion (chopped)
- 2 fresh tomatoes (chopped) or 2 tablespoons tomato paste
- 1 tsp ground Nigerian pepper (adjust to taste)
- 1 scotch bonnet pepper (chopped, optional)
- 1 tsp salt (adjust to taste)
- 1 seasoning cube (Maggi, Knorr, or Dash mix)
- 1 tsp ground crayfish
- ½ tsp thyme
- ½ tsp curry powder
- 1 bay leaf
- 1 tsp minced garlic (optional)
- 1 protein of choice (smoked fish, dried fish, prawns, or pre-cooked beef/chicken)
- 2 cups water or stock (enough to cover the potatoes)
- ½ cup fresh scent leaves, spinach, or basil (chopped)
Instructions
Heat the Oil
- In a medium-sized pot, heat the olive oil (or palm/vegetable oil) over medium heat.
- Add the chopped onions and sauté until fragrant.
Cook the Tomato Base
- Add the fresh tomatoes or tomato paste and stir well. Let it cook until it blends together, forming a rich base.
- If using garlic, ginger, or scotch bonnet pepper, add them at this stage.
Add Potatoes and Protein
- Toss in the diced potatoes and stir to coat them with the tomato mixture.
- Add the pre-cooked beef or chicken, or if using smoked fish, dried fish, or prawns, add them now.
Season and Simmer
- Season with salt, seasoning cube, ground crayfish, thyme, curry powder, and bay leaf.
- Pour in enough water or stock to cover the potatoes, then cover the pot and let it simmer over medium heat.
Cook Until Tender
- Stir occasionally to prevent sticking. Let the potatoes cook until they are soft and slightly breaking apart, creating a creamy texture.
Add Greens and Serve
- When the potatoes are nearly done, add the scent leaves, spinach, or basil.
- Stir and let it simmer for another 2 minutes before turning off the heat.
Enjoy!
- Serve hot and enjoy this warm, flavorful dish on a chilly day.
This is such an easy step to follow. Thanks for making it so simple