west-african

Yam Porridge with Shrimp and Leafy Greens

Name: Yam Porridge with Shrimp and Leafy Greens
Yield: 1 serving
Cuisine: west-african
Ingredients: 281 g white yam, peeled and cubed; 114 g shrimp, peeled and deveined; 79 g spinach, chopped; 12 g palm oil; 53 g red onion, chopped; 106 g tomato, chopped; 9 g ground crayfish; 2 g chili powder; 2 g salt

This simmered dish pairs white yam, peeled and cubed with shrimp, peeled and deveined, spinach, chopped and palm oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

92 g Carbohydrates

13 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

281g white yam, peeled and cubed 332 kcal
114g shrimp, peeled and deveined 113 kcal
79g spinach, chopped 18 kcal
12g palm oil 106 kcal
53g red onion, chopped 21 kcal
106g tomato, chopped 19 kcal
9g ground crayfish 32 kcal
2g chili powder 6 kcal
2g salt 0 kcal

Cooking instructions

white yamsalt
Add yam cubes to a pot with 1 1/4 cups (300 ml) water and salt. Bring to a boil, then simmer 10 minutes until starting to soften.
white yampalm oilred oniontomatoground crayfish
Stir in palm oil, onion, tomato, and ground crayfish. Simmer 6 to 8 minutes, stirring and lightly mashing some yam to thicken.
shrimpchili powder
Add shrimp and chili powder and cook 2 to 3 minutes until shrimp are pink and cooked through.
spinachsalt
Stir in spinach and cook 1 to 2 minutes until wilted. Taste and adjust salt.
Serve hot; the porridge should be thick and spoonable.