Porridge Yam Recipe/ How to cook porridge yam/ Yam Pottage

This yam porridge/pottage is divine. It’s actually a one pot easy going meal. I cooked this for dinner. I was craving porridge yam for a long time, so I decided to quench that craving and make myself some delicious heavenly porridge yam. It turns out exactly the way l wanted. My kids enjoyed it .

This delicious goodness is enjoyed in most West African countries and beyond. In Cameroon we call porridge “Sese”. My grand mom used to say sese potato, sese yam , sese plantains. Meaning porridge.

I added our traditional palm oil to give it that nice colour. Easy, attractive and delicious. Adding vegetable into it is your choice. Not obligatory but nutritive .

Enjoy !

Author: Annuchka Queen

Prep time :10mins

Cook time :25 mins

Total time: 35 mins

Serves : 7


  • 1/2 tuber medium pure white yam well washed and sliced in cubes or chunks.
  • A handful of crayfish
  • A cup of tomato paste
  • 1 red onion
  • A tablespoon of Ginger and garlic paste
  • 2 Maggi cubes
  • 1/2 teaspoon of salt
  • 1/2 kg of meat
  • Meat stock
  • A cup of Stock fish
  • A handful of well washed bitter leaf ( or any green vegetable of your choice)
  • 2 tablespoons coconut oil and 2 tablespoons palm oil )
  • White pepper


  1. In a small pot , add 2 cups of water and place well washed and diced meat, marinate with Maggi and salt and allow to cook until tender then set aside.
  2. In another pot pour coconut oil and fry onion into it until translucent.
  3. Add crayfish and stir. Add tomato paste and stir thoroughly until well fried.
  4. Add yam, meat and meat stock. Add 2 cups of water then marinate with salt and Maggi and white pepper and bitter leaf
  5. Allow to simmer for 25 mins
  6. Allow to cold down for 5 mins
  7. Serve
  8. Enjoy !

6 Comments Add yours

  1. Chimène says:

    Look great per usual.


    1. Anonymous says:

      Thanks Chimene

      Liked by 1 person

      1. Chimène says:

        You are welcome

        Liked by 1 person

  2. mistimaan says:

    Nice recipe


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