Creamy Yam Porridge with Spinach
Yam is West Africa's favourite root vegetable, and this creamy porridge is the comfort food I grew up eating in Nigeria. Tender white yam is tossed in a rich palm oil sauce with fermented oil bean (ugba), fresh spinach and spicy peppers. My favourite way to eat it is hot, topped with fresh tomatoes and onions, on a rainy day. #CookpadApron2026 #RootForIt
Creamy Yam Porridge with Spinach
Yam is West Africa's favourite root vegetable, and this creamy porridge is the comfort food I grew up eating in Nigeria. Tender white yam is tossed in a rich palm oil sauce with fermented oil bean (ugba), fresh spinach and spicy peppers. My favourite way to eat it is hot, topped with fresh tomatoes and onions, on a rainy day. #CookpadApron2026 #RootForIt
Open in Cookpad AppSteps
- 1
Wash and cook the yam until tender. Then place a clean pan on the fire, add the palm oil, diced onions and pepper.
- 2
Add the oil bean and stir. Then add the sliced spinach leaves.
- 3
Add the salt, seasoning cube and the cooked yam, then stir. Garnish with slices of tomatoes.
Tips
Use firm yam and cook it just until tender, then drain it well so the porridge doesn't turn mushy. Heat the palm oil gently, add the spinach last for only a few minutes, and taste before adding salt since the stock cube and oil bean are already salty.
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