Yam Porridge (MPOTO-MPOTO) or Yam Pottage is a tasty one pot dish (popular in both Ghana and Nigeria), made with either Yam, Cocoyam, Plantain, Hannah Sweet Potatoes or Japanese Sweet Potatoes. I have made different creative versions of this recipe, however I kept to the authentic recipe this time.
An authentic Yam Porridge recipe is smoky in flavour (derived from the inclusion of smoked Fish) and has a distinctive mustard colour due to the inclusion of Palm oil or Zomi.
Please ensure your Palm oil is sustainably produced and it is best to use Zomi for this recipe.
Zomi is Palm oil infused with secret spices which adds a fragrant nutty taste to the dish.
2 large smoked Fish
1 large Onion
5 Green chillies
400g of peeled and cubed Yam pieces
700ml of Water
Salt to taste
6 whole Green chillies
1 sliced Onion
Watch how I made this authentic recipe on my YouTube channel, ‘Ndudu by Fafa’ below,
Don’t forget to subscribe, like the videos and share with your family and friends.
My weekend is usually packed with filming, editing and researching; hence the idea of giving a Kitchen tour filled me with both excitement and dread. Over the years I’ve had requests for a Kitchen tour but I declined each offer or suggestion due to my packed schedule.
Each month, I do a spring clean of my Kitchen, hence I knew it will be only natural to film this episode, especially when Sisi Yemmie requested a tour.
My Kitchen is what I describe as an organised ‘mess’ and contemporary. I hope you enjoy the tour coupled with my dodgy dance and ‘Rap’.
Until I find out why this roasted corn meal porridge, is known as ‘Tom Brown’, I’ll settle with the notion due to ‘its distinctive brown colour’. Please feel free to share your knowledge behind the name.
Anyway, as most Ghanaian dishes go, they’re mostly gluten free including this nutty porridge. Tom Brown is made from corn on the cob, that’s dried, separated from the cob, roasted till brown but not popped and milled into flour.
This is one of the simplest dishes to make, however its easier to get it wrong. The probability of ending up with a lumpy porridge is highly likely, if you don’t follow this recipe. This is a tried and tested recipe.
This dish was one of the first meals I learnt to cook from my Mama and it always emanates a feel good reaction each time I make it. Don’t get me wrong, my first few experiences were disastrous , however persistency prevailed , hence writing the perfect recipe now.
Tom Brown is best served alongside freshly, baked, soft bread, smeared with butter. Drizzle the finished product with evaporated milk or fresh milk. If you’re using fresh milk, please reduce the quantity of liquid added to the porridge by the same amount of milk.
* Mix the roasted corn flour in cold water (till its well combined) prior to adding it to the simmering water.
* The water on fire should be simmering and not boiling, This allows the mixture to warm up and thicken gradually, hence prevents any lumps from forming.
* Consistently stir the mixture to avoid any lumps.
* Best served hot with a slice of Butter or Tea bread.
100g of roasted corn flour
20g of Peanut flour or 1 tablespoonful of Peanut/ Groundnut paste.
Half a teaspoon of Cayenne pepper (Optional)
Half a teaspoon of Ginger powder (Optional)
1 tablespoonful of Brown sugar
Pinch of salt to taste
Watch how to make this nutty porridge below; Don’t forget to subscribe, like the video, comment with feedbacks and please share with family and friends.