Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, yam pottage with scent leaf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Yam Pottage with Scent leaf is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Yam Pottage with Scent leaf is something which I’ve loved my whole life. They are fine and they look fantastic.
Yam pottage/Yam porridge locally known as[ Asaro] in Yoruba part of Nigerian is a delicious meal usually made with yam and palm oil. At this Juncture, add the chunk white puna yam, add water to the level of the yam or as the desired thickness. Cook until the yam is tender enough and the soup thickened to your desired consistency. And finally add the scent leaves and the spinach or your desired leafy green.
To get started with this particular recipe, we have to first prepare a few components. You can have yam pottage with scent leaf using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Yam Pottage with Scent leaf:
- Make ready 1 tuber of yam
- Make ready Red oil
- Take Salt
- Prepare Cube Maggi
- Make ready leaf Scent
- Prepare Pepper
- Take Crayfish
The thickness of the pottage is one amazing point that boosts the wonderful nature of this delicacy. How to cook Yam Pottage How to make ikokore with scent leaf and mackerel. Ikokore is a common type of pottage in Nigeria. It's made from grated water yam.
Steps to make Yam Pottage with Scent leaf:
- Peel your yam,cut into small sizes and wash. Then pour into a pot,add small water,allow to boil.
- Then add your pepper, crayfish,red oil and allow to boil together.
- Then wash the sliced scent leaf and add to the porridge,boil for a minute.Then bring your food down and serve your porridge when it is hot 😁😁😃
Ikokore is a common type of pottage in Nigeria. It's made from grated water yam. See recipes for Unripe plantain pottage with Scent leaf too. Pour water to the level of the meats and cook until soft. Add the yam and bell pepper blend and bring to a simmer (add more water if you want a soupy pottage); then add the ehuru mix along with the palm oil.
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