Nigerian Fish and Potato Porridge


Potato and fish porridge is originated in West Africa, and it’s believed to have been brought to the region by Portuguese traders in the 16th century. It’s now a popular street food and home-cooked meal throughout West Africa. It’s made with fried fish, potatoes, onions, and a variety of spices, and it’s often served over rice or eaten with bread.

Fish and Potato Porridge Ingredients

  • Spuds, or two medium Irish potatoes
  • one sliced fish
  • One little red onion
  • Two tsp of oil from red palm
  • To taste, add black pepper.
  • Salt (as desired)
  • cube of seasoning (to taste)
  • Garnish with leafy spinach (or garden egg leaves, if preferred).

A note about the Ingredients

For this supper, choose your favorite fish: mackerel (known as titus in Nigeria), catfish, gilt head bream fish, tilapia, or conger eel. When making this for children, avoid using bony fish.

If you are making this for a child under a year old, omit the spice cubes and salt.

Alternate pepper varieties include dry pepper and habanero pepper (atarodo).

Use garden egg leaves as the garnish if you’re in Nigeria; if not, use green spinach.

Before You Cook Fish and Potato Porridge,

  1. After cleaning and peeling, chop the potato into little pieces.
    Chop up the onion.
  2. Rinse, cut, and save the spinach or garden egg leaves.
  3. Grind the peppers, either dry, habanero, or black (atarodo).

Directions for Cooking

STEP 1. Put the potatoes in a saucepan with just enough water to cover them, then stir in the chopped onions and pepper. Crush the spice cubes, sprinkle them over the ingredients, and whisk if using.

STEP 2. After adding the fish, cover the saucepan and simmer over medium heat.

STEP 3. To guarantee that the fish cooks through, carefully flip it over once it reaches a boiling point.

STEP 4. The fish should be removed carefully after three minutes and put aside.
To taste, add salt and palm oil.

STEP 5. Once the water around the potatoes begins to thicken (form a porridge), stir, cover, and cook on high heat.

STEP 6. After the potato is well cooked, return the fish to the saucepan, give it a quick toss, and turn off the heat.

STEP 7. Accompany the dish with pieces of spinach or garden egg leaves.

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