"ENGLISH PORRIDGE"

Waking up on chilly Saturday mornings to my favorite aunt Patricia and my mother singing and cutting chicken. I can never forget the delicious aroma of crushed fresh ginger and garlic among other spices. I could always picture my steamy bowl of English porridge. I don't know why she called it that but it seemed appropriate.

walking with my head down to save my face from the scorching sun, with a stroke of luck I noticed a heap of big tubers of sweet potatoes. Without any hesitation, I bought a mound of about 6 large to medium sized sweet potatoes knowing immediately what I was eating that night. My anger towards the sun and the world in general reduced.

Here's how I made my version;

INGREDIENTS;
sweet potatoes - 6 tubers
chicken- half a kilo
carrots- 2 pieces
string beans
flour- 2 tablespoons
vegetable oil- 2 cooking spoons
soy sauce- 2 teaspoons
salt, pepper, seasoning cubes- to taste
ginger and garlic- fresh(to taste)
onion- 1 whole

PROCEDURE;
wash chicken and place in pot adding salt, peeper, seasoning cubes( I use 2), crushed ginger and garlic. place on heat and allow to cook.

once chicken is cooked, cut into bite size pieces remembering to remove all the bones.

peel, wash and cut potatoes into small sizes.

place in pot adding water to cover the top of the potatoes, salt, pepper, seasoning cubes and chicken stock. allow to cook till soft.

chop vegetables into small pieces including onions.

add vegetable oil into a pan, once hot add soy sauce and saute* vegetables for about a minute

add sauteed vegetables and chicken to cooked porridge

in a bowl, mix flour with water to get a smooth consistency just like milk and add to the porridge. this serves as a thickening agent. bring to a boil and take off heat.

SERVE HOT!

For a color pop, I add crushed fresh red scotch bonnets.

Every spoonful is a taste of heaven I promise. Do let me know how it goes!!