Yam porridge with smoked turkey.

After contemplating on mixing yam and smoked turkey I finally decided to give it a go.


  • 1kg Yam
  • 300ml blended tomatoes
  • 1/2 cup palm oil
  • 1 medium onion
  • 2tbs grounder crayfish
  • 700g smoked turkey
  • 1 scotch bonnet pepper
  • Vegetable of your choice (spinach, scent leave)
  • 4 bouillon cubes
  • 2 cups of water
  • Salt to taste
  • Smoked fish (optional)


  • Prepare your ingredients first. Peel yam and cut into medium chunks and wash. Leave in cool water and set aside.
  • Chop onions, blend tomatoes, wash and debone dry fish.
  • Heat up palm oil in a medium size pot. Add chopped onions and allow to fry for about 3 minutes. Then add in tomatoes and allow to cook for about 5 minutes.
  • Add bouillon cubes, grounded crayfish, scotch bonnet pepper, deboned dry fish and mix together then add smoked turkey and cover pot to cook for another 5 minutes.
  • pour in two cups of water and gently add your yam. Allow to cook on medium heat for 20-25 mins. Or until your yam is soft.
  • Add vegetable of your choice and adjust for salt and pepper and simmer for about 3 minutes.
  • Turn off heat and serve.

Note: feel free to mash some of the yam.

Author: thelmzkitchen

Just a girl who is very passionate about food and cooking

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