Cinnamon Potato porridge

I had some potatoes I had bought from the farmers market since last week and they started to grow babies and stuff so I thought, “Aijay, now is the time, use it or lose it”. So I thought to make something influenced from my childhood in Nigeria. The original dish has lots of sassy Nigerian-spices, dried fish and a hot chilli kick to it. It is called Yam Porridge. Well seeing as I don’t have any yam or any of the very flavourful Nigerian spices at hand, I decided to try and make something similar. The yam used for this dish is exceptionally white, floury and the yummiest ever so I decided to go with a floury potato instead and marry it with some of my own kick-ass spices. It turned out better than I had thought and the addition of cinnamon was a spur of the moment thing that I threw in before I had the chance to analyse it too much and I am very glad I did. It filled the house with a wonderfully savoury sweet scent and the taste really comes through with every spoonful.

I really enjoyed having this for dinner and I hope you will too. It brought back happy memories for me and I must say that I am grateful I learnt how to make this dish from one of the kick-ass relentless chefs in my life who would make anything out of anything even when there’s little, nanny and sister at heart, Patience Nwopara <3<3

You’ll need:

  • 500g floury potatoes (cut into chunks)
  • I onion (chopped)
  • 1 big garlic clove
  • 1/2 scotch bonnet chilli
  • 1/2 tsp dill seeds (finely crushed)
  • 1/2 tsp coriander seeds (finely crushed)
  • Half a stick of cinnamon
  • 400 ml veggie stock
  • Salt to your liking

The cinnamon I used


  • It’s important to use floury potatoes here (King Eddy or Desiree will and for the Parisians, I used the Victorria et c’est etait parfait!) because we want that ‘melt in the mouth’ yummy texture that makes this dish irresistible.
  • Crush the dill and coriander seeds in a mortar and pestle if you have one. It helps to release all their wonderful flavours into the dish
  • Stir this porridge about 3 to 4 times whilst cooking to break bits and pieces off the potatoes a little while keeping the bi chunks. This helps to ensure that you are left with a creamy juice when all is cooked. Be careful though because these guys are soft and you don’t want to end up with a mash so please do be gentle.

The potatoes and spices just before adding the stock

To begin:

  • Put oil in pan, add onions and fry off till soft
  • On medium to high heat, add the crushed garlic, chilli, dill and coriander seeds and fry further for about 3 mins
  • Add the potatoes and stir until coated in the spicy mix
  • Then turn heat to medium, and pour in the stock
  • Add the cinnamon stick, cover and let cook until the potatoes are nice and soft when poked and the house if filled with a savory cinnamon aroma.
  • Turn off the heat.
  • Remove the cinnamon stick and enjoy hot or cold.

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About the Author: foodie

Yoga Teacher & Great Baker