Palm Oil POTATO PORRIDGE

POTATO PORRIDGE

This dish is traditionally made with Yams but potatoes work just fine. You can also add in some ground beef or other protein. I’ll add shrimps to this one

Ingredients

6 shrimps/tilapia (raw or cooked) - optional

8 potatoes (quartered or eighths) or 4 white potatoes and 4 sweet potatoes

2 tablespoons palm oil

2 maggi cubes (crushed)

1 Red bell pepper (blended)

1 habanero pepper (optional) – blend with red bell pepper

1 tablespoon crayfish (optional)

1 medium onion (sliced)

1 teaspoon basil leaves (optional)

Veggies: ½ cup frozen mixed vegetable/1/2chopped carrots/1/2 cup chopped spinach

1/2teaspoon salt

1. Put medium sized pot or large sauce pan on medium heat
2. Add palm oil. Allow to melt and begin to smoke just a little (about 2 minutes)
3. Add medium onion. Stir and let cook for 2 minutes. Don’t burn
4. Add potatoes, crushed magi, pepper(s), crayfish, shrimps, 2 cups water. Stir then cover and allow to cook for about 10minutes
5. After 10minutes, taste for salt and salt if you want
6. Add your Veggie option. And cook for another 5minutes or until potato is done
7. Add basil and turn off heat
8. It should have a very tasty broth. If you don’t want the broth, continue to cook until it dries up. Some people like a very thick broth (like a chicken dumpling). For that, just mash 2 or 3 of the potatoes and mix in with the broth to make the broth thicker.