Potato Porridge
- 3 Large Potatoes
- Russet or Yukon Gold Potatoes
- 1 medium sized pieces onion
- Palm Oil
- 2 pieces red bell peppers
- 2 pieces chilli peppers
- 4 fresh tomato
- 3 medium smoked fish
- Ground crayfish
- 1 heaped tablespoons
- 3 maggi crayfish seasoning cubes
- 2 pieces seasoning cubes, to taste
- Salt to taste
- Meat stock
- 1 cup of water
- 1 cups basil
- 1/4 cups washed and chopped, substitute with scent leaves or any leafy greens
Peel the potatoes and cut into small chunks. Wash and set aside in a bowl of water until needed to prevent discoloration.
Blend the tomatoes, peppers and half the onions together to make a puree. Slice the remaining onion and set aside.
In a pot, add palm oil and let it heat on medium heat.
When hot, add sliced onion and fry until translucent, then add the tomato puree, salt and 1 seasoning cube.
Fry for about 10 to 12 minutes, stirring occasionally to prevent burning.
When it’s fried, the sour taste of the tomatoes would be gone.
Taste to make sure it is adequately seasoned, then add the potatoes and smoked fish, combine thoroughly, add water (just enough to cover the potatoes).
Cover and boil until soft. When it is soft, mash half of the potatoes and leave to cook for 3 to 5 minutes.
Turn off the heat, then add the vegetable leaves and let it simmer with the residual heat from the porridge for about 2 minutes.
Turn off the heat, then add the vegetable leaves and let it simmer with the residual heat from the porridge for about 2 minutes.
Your potato porridge is ready. Potato porridge can be eaten alone or with any protein of your choice (chicken, turkey, beef ).