Ingredients with Measurements:
- 2 cups of melindjo yam, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 can of coconut milk
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the melindjo yam, smoked paprika, cumin, coriander, salt, and black pepper. Stir well to coat the yam with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes or until the yam is tender.
4. Using an immersion blender or regular blender, puree the mixture until smooth.
5. Return the puree to the pot and stir in the can of coconut milk. Heat through.
6. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 20g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- Regular yam or sweet potato can be used instead of melindjo yam.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh parsley or basil can be used instead of cilantro.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped vegetables such as carrots or bell peppers for extra nutrition.
- Add a dollop of Greek yogurt for a creamy finish.
Tips and tricks:
- Use a sharp knife to peel the melindjo yam as it can be tough.
- To make the porridge thicker, reduce the amount of vegetable broth used.
- To make the porridge thinner, add more vegetable broth or coconut milk.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove or in the microwave until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, chopped green onions, or a dollop of Greek yogurt.
Pairings:
Serve with a side of crusty bread or a salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the porridge is too thick, add more vegetable broth or coconut milk. If it is too thin, reduce the amount of liquid used.
Food safety advice:
Make sure to wash the melindjo yam thoroughly before peeling and chopping.
Food history:
Melindjo yam is a type of yam that is native to West Africa.
Flavor profiles:
The porridge has a creamy and slightly sweet flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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