Irish Potato Porridge

So today, I will be telling you how to prepare Irish potato Porridge.

Irish potato porridge is prepared using Irish Potato as the main ingredient. Other ingredients includes pepper, onions, roasted fish etc.

You can either use palm oil or vegetable oil. But I prefer using vegetable oil to prepare it. However, the vegetable oil shouldn’t be too much.

Just to let you know, this is the first time I’m making this recipe. I came back from work and heard my sister talking about the recipe and I decided to prepare it myself and it was really good.

The only issue is peeling the Irish but aside from that, the recipe is very quick and easy.

You can also watch the video below because sometimes even I get lazy to read. So if you’re that kind of person, enjoy the video.

So, let’s begin cooking.

INGREDIENTS

• 21 pieces of Irish Potato
• 2 bunch of Ugu Leaf
• 4 Roasted Panla Fish
• 12 pieces of Habanero pepper
• 8 pieces of chili pepper (shambo)
• 1 medium size onion
• 1 1/2 tbls of crushed crayfish
• 3 seasoning cubes
• Salt
• 1/2 cup of Vegetable oil

IRISH POTATO PORRIDGE PREPARATION

First thing to do is to peel the Irish Potato, which I said is the most difficult part.

After peeling, cut each piece of the Irish Potato into 4, add water to it and set aside.

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Now heat up some water and add to the roasted fish and set aside to get soft.

Then you can pick the Ugu leaves from the stalk and chop it.

Wash the Ugu leaves with a little salt and throw out the water. Wash again very well and set aside.

Next wash and pound the pepper.

Also wash, peel the onion and chop into small cubes.

Now debone the fish when it’s all soft and pieces it to suitable size and set aside.

Now let’s begin cooking properly

Now set an empty pot on heat and add the vegetable oil to it.

Add half of the chopped onion and mix.

Allow to fry for 2 minutes before adding the rest of the chopped onion and the pounded pepper.

Mix and allow to fry for 2 more minutes.

When the time is up, add the the deboned fish and the crushed crayfish.

Mix and allow to fry for 3 minutes.

When the time is up, add 1000ml of water to the pot, add the seasoning cubes and salt to taste.

Mix, cover the pot and allow to boil.

When it has boiled, wash and add the cut pieces of the Irish potatoes.

Mix it and allow to cook till very soft.

When it’s cooked, add the washed Ugu leaves to it and mix.

Reduce the heat and cover the pot, allow to steam for 5 minutes.

When the time is up, off the heat.

Now serve the Irish Potato Porridge.