Sweet Potato Porridge

Print Recipe

5 from 1 vote

Enhance the natural quality of sweet potatoes by mixing them with the best pepper sauce and flavorful grilled salmon!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: South America

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Servings:

Calories: 601kcal

Equipment

Ingredients

12 sweet potatoes (medium-sized)
2 sweet peppers (medium-sized)
3 bell peppers (medium-sized)
2 tomatoes (medium-sized)
2 scotch bonnets (small)
1 onion (medium-sized)
2 slices grilled salmon (chunks)
½ cup sunflower oil
½ tbsp mixed herbs
1 tbsp curry
1 tsp turmeric powder
1 tsp sea salt
3 chicken stock cubes
1 pinch basil
pinch parsley

Instructions

Make the sauce.

Rinse and chop the tomatoes and peppers.
Peel and slice one-half of the onion.
Blend them until smooth.

Prepare the sweet potatoes.

Peel the potatoes, slice them into two or more pieces, and rinse them in a bowl of water.
Place an iron cooling rack in a pot and place the stainless steamer inside to cook the sweet potatoes.
Add hot water, cover with a lid, and allow to cook for 20 minutes until soft.

Cook the porridge.

Heat sunflower oil over medium heat in a deep pan or pot.
Saute the remaining half onion for 2 minutes.
Add the blended pepper sauce and cook for 5 minutes.
Season it with mixed herbs, curry powder, basil, parsley, turmeric powder, chicken stock cubes, and sea salt.
Cover it with a lid and cook for 15 minutes.
Debone the salmon, and break it into small chunks, and set it aside for later.
Transfer the drained sweet potatoes to the sauce.
Incorporate the deboned grilled salmon and mix everything together to serve!

Video

Notes

Buy small potatoes for sweetness.
You can use a food processor, grater, miller, or knife to make the pepper sauce.
Grill the salmon in the oven, griller, or frying pan.
Steam the sweet potatoes instead of boiling them.

Nutrition