Description
A hearty Nigerian one-pot porridge made with white and sweet potatoes simmered in a spicy, aromatic pepper blend, enriched with red palm oil, leafy greens, and hard-boiled eggs.
Ingredients
1 scotch bonnet pepper
1 medium onion, chopped
2 red bell peppers, deseeded and chopped
300 ml water (for blending)
425 g sweet potato, peeled and cubed
425 g white potato, peeled and cubed
2 tsp red palm oil
1 tbsp ground crayfish (optional)
1 small (5 g) lower-salt stock cube
80 g kale, roughly chopped
4 hard-boiled eggs, peeled
Additional water as needed (to cover potatoes by ~3 cm)
Instructions
- Blend scotch bonnet, onion, red bell peppers, and 300 ml water until smooth. Optional: add a few spoonfuls of tinned tomatoes for richer flavour.
- Pour mixture into a large pot. Add both potatoes, palm oil, stock cube, and crayfish (if using). Top with water to cover by ~3 cm.
- Cover and bring to a gentle boil over medium-low heat. Cook for ~20 minutes until potatoes are soft.
- Reduce heat to low and gently mash potatoes into the sauce until thick and porridge-like, leaving some chunks for texture.
- Stir in kale and cook 3–5 minutes until wilted.
- Create 4 wells in the porridge and nestle eggs inside. Warm through for 1–2 minutes.
- Taste and adjust seasoning before serving hot.
Notes
- Swap white potatoes for yam or more sweet potato.
- Spinach or pumpkin leaves can replace kale.
- For a vegan version, omit crayfish and eggs; add chickpeas or smoked tofu instead.
- Use ½ scotch bonnet for milder heat.
- Traditional palm oil can be lightened by mixing with neutral oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Nigerian, West African
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 295 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 186 mg
