Potato porridge or Potato Pottage is a very delicious one pot stewed potato recipe. I made this recipe very similar to the Nigerian Asaro (Yam porridge /Yam Pottage) but with a little tweak here and there. It tastes so good that each time I made this my super picky kid would ask for more….it always leaves me in disbelief.
I know Potato porridge is something most of us don’t want to try because often time the potatoes goes mushy but the secret to avoid this situation is to use freshest potatoes you can lay your hands on, also make sure you don’t overcook the Potatoes – Potatoes cook much faster than we think.
I have always use Ground Beef for this because it’s always what I have at home whenever I make this meal but I know it will taste as good when done with Ground chicken or Ground Turkey.
I will suggest using the Russet potatoes if you can get that or just use the use the dark Brown skinned potato variety (pick the Big ones-it works better!).
Ingredients needed for making the Potato Porridge
- 5 large Russet potatoes
- 1 medium sized Onion (diced)
- 2 green Onions (Scallion)
- 3 Tablespoons Vegetable Oil
- 1 Pound Ground Beef
- 1 1/2 Tomato based sauce
- 3 Tablespoons of fresh chopped Parsley leaves
- Flour-Water mixture(2 Tablespoons of Flour + 1/4 to 1/2 cup Water)
- Salt to taste
- 2 Stock cubes
- 1 Teaspoon Crayfish
- 1 Teaspoon Paprika
- 1 Teaspoon black pepper
- 1 Teaspoon Curry powder
- 1 Bay leaf
- 11/2 Cup water
- 1 cup Beef or chicken stock
Directions for making Potato Porridge
- peel the potatoes, cut into cubes, rinse and leave them in water till you are ready to use them – this will prevent them from browning
- Add 3 tablespoons of cooking oil in a pot and stir fry the Onions till it;s a little browned (doing this will bring out the flavor of the onions) then add green onions and bay leaf and stir fry also for about a minute.
- Add the ground beef, break it up and season with stock cubes, paprika, curry powder, crayfish, black pepper and salt to taste then allow the meat to cook through.
- Add the Tomato/Pepper sauce with the stock and water and leave to come to a boil.
- Add the potatoes and cook for about 10 to 12 minutes – don’t overcook then add the flour mixture to thicken up the porridge and add the parsley leaves and you can also use, coriander leaves, cilantro, Basil or any green leafy vegetable
- serve and enjoy!