Healthy tasty meals like this Potato porridge are heaven sent gifts to our bodies. They satisfy our taste bud and enrich the body.
Cooking this meal after a long time away from Foodiedame’s kitchen was a soul-wakening activity for me. And on this day, I got the inspiration of this recipe from a meal I saw BBNaija2018 winner, Miracle prepare during the reality show. The recipe was something like this but I couldn’t really remember. So, I used my own initiative and made a twist.
The Potato Porridge turned out really nice and delicious and because I’m a good friend, I want you to try it too. Also, just incase you want a potato recipe with egg, fish and all your favorite belly trimming ingredients in it, this recipe is for you.
So, how did I go about this low-fat, pocket friendly meal?
- Potatoes(I couldn't use a standard measurement. But the diced potatoes filled the regular soup bowl (as seen in the recipe description))
- 3 medium size tomatoes
- 1 big green pepper
- 1 medium size onions
- 1Tsp powdered Cameroon pepper(if the pepper is too hot for you, reduce the quantity by half)
- 2 Eggs
- 1 cooking spoon of vegetable oil
- 1/2tsp salt
- 2 Stock cubesknorr
- Dried fish to taste
- Wash, peel potatoes and dice into biteable sizes. Rinse potato cubes into a pot, add water and 1/4tsp salt.
- Set potato on cooker and cook al dente (till edible).
- While potato is cooking, wash and dice tomatoes, onions and green pepper, and set aside.
- Clean the fish and set aside as well.
- Once done, drain potato and keep aside.
- Dry a clean sauce pan or pot (I used one pot for the entire cooking process) and add 1 cooking spoon of vegetable oil of choice. Also, add 1/4 of the black pepper.
- When the oil is quite hot, pour in the veggies, starting with the onions and ending with the green pepper, giving each veggie about 1minute to cook before adding the next. This is to allow the veggies adequately cook and softened.
- After adding the green pepper, add the salt, stock cubes, fish and 1/2 spoon of black pepper leaving you with 1/4 for the egg. Stir sauce properly and allow to cook for 2minutes.
- Within these 2minutes, break eggs, add remaining quarter portion black pepper, salt and some of the stock cube to your taste.
- Empty the pot of the sauce ensuring not to take out the oil. You could pour the sauce over the potatoes like I did (if your potatoes are inside a dish and not a strainer).
- Set pot back on the cooker, whisk egg and pour into the hot oil. Stir properly till egg is half done. Be careful not to completely fry the egg because you still want it to coat the potatoes and sauce somehow.
- At half done, pour potatoes and sauce into the pot of egg. Stir carefully like a great chef; mixing the ingredients in without totally marshing the potatoes.
- Cover the pot and leave to simmer for 2minutes.
- Turn off heat and serve hot!
- Enjoy with a cup of orange juice.
Left to me, I wish I had grilled chicken to top this meal. It would be really nice to have a tender hot chicken bite along with the porridge.
You can give it a try.
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