Name: Igbo Yam Porridge
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 kg peeled white yam, sliced; ½ cup ground crayfish; 1 maggi cube; 2 tablespoons palm oil; ½ cup ground ogiri (fermented igbo seasoning); ½ cup sliced uziza leaves (for fragrance); Salt & chopped onions (to taste)

- Advertisement -

Table of Contents

Jump to Recipe Print Recipe

Yam is a staple crop in many parts of Nigeria, especially for the Igbo people. Yam porridge is one of the most popular ways to enjoy yams in Igbo cuisine. This hearty, creamy porridge makes for a perfect breakfast or light lunch.

Igbo yam porridge highlights the unique recipes and ingredients used in traditional Igbo cooking. Unlike the Hausa yamarita or yam pottage made by other groups, Igbo porridge has its own special flavor profile.

Traditional Igbo Yam Porridge

The main ingredient is the white yam. Other key Igbo ingredients include palm oil for richness and crayfish for a savory kick. Some other recipes for Igbo yam porridge are ogiri(locust beans), and uziza leaves.

What Is Yam Porridge Called in Igbo?

Yam porridge is known as “Agworago Ji” or “akpu oka” in the Igbo language. The term “ji” refers to yam while “Agworago” means pap or porridge. So literally translated, “Agworago ji” means yam pap or yam porridge.

The use of ogiri and uziza leaves adds true Igbo essence to this yam porridge. The umami taste of ogiri combined with fragrant uziza makes it stand out from other recipes.

Tips for Cooking Your Yam Porridge

There are many ways to adjust Igbo yam porridge to suit different tastes or dietary needs. You can replace palm oil with vegetable or coconut oil for a lighter version. Use fish, chicken, or beef stock instead of maggi cubes.

The basic preparation remains the same but you can customize your porridge with different Igbo ingredients. Stay true to your roots with authentic white yams or try out purple, yellow and water yams.