Nigerian Sweet Potato Porridge

To make Nigerian Sweet Potato Porridge, start by washing and peeling 3 medium-sized sweet potatoes. Cut them into chunky cubes and wash again to remove any dirt. Boil the sweet potatoes for 5 minutes, then add ½ tsp of salt, ½ tsp of pepper, 1 seasoning cube, and 1 tbsp of dried crayfish (optional). Simmer for 2 minutes, then stir in chopped onions and 3 tsp of palm oil, simmering on low heat for another minute. Finally, add washed amaranth green leaves and simmer for 45 seconds to 1 minute. Your delicious porridge is ready to enjoy!

Yes, Nigerian Sweet Potato Porridge is naturally gluten-free as it is made primarily from sweet potatoes and vegetables. This makes it a great option for those following a gluten-free diet. Just ensure that any additional ingredients, like seasoning cubes, are also gluten-free.

If you can't find amaranth leaves, you can substitute them with other leafy greens such as spinach, kale, or Swiss chard. These alternatives will provide a similar texture and nutritional benefits to your Nigerian Sweet Potato Porridge.

To store leftover Nigerian Sweet Potato Porridge, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to eat, reheat it on the stove or in the microwave, adding a splash of water if needed to loosen the consistency.

Nigerian Sweet Potato Porridge can be enjoyed on its own, but it pairs well with protein-rich sides like grilled fish, chicken, or beans. You can also serve it with a side of fried plantains for a delicious and balanced meal.