Yebeh (White Yam Porridge) is a traditional Sierra Leonean recipe for a stew of minced (ground) beef, and dry fish powder in a tomato base with yam, assava, plantains and sweet potatoes that's finished with steamed greens. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: White Yam Porridge (Yebeh).
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Also known as ebeh, this is the classic Sierra Leonean version of yam porridge, a dish that's found throughout West Africa. This is called a white porridge as it contains no red palm oil.
Ingredients:
1 large yam, peeled and cut into bite-sized chunks
2 cassava tubers, peeled, cored and cut into bite-sized chunks
2 plantains, peeled, halved lengthways and cut into bite-sized pieces
4 sweet potatoes, peeled and cut into bite-sized chunks
400g (14 oz) tin chopped tomatoes
1 onion, sliced thinly
300g minced (ground) beef
salt and freshly-ground black pepper, to taste
3 tbsp dry fish powder
2 tbsp chicken stock granules
1 tsp hot chilli powder
3 tbsp steamed sorrel (hibiscus) leaves or steamed jute mallow leaves
Method:
Bring 800ml (3 1/3 cups) water to a simmer in a large pot. Add the yam and cassava then cover and cook for 5 minutes. At this point add the plantains and sweet potatoes along with the onions. Scatter over the dried fish powder, crumble in the minced (ground) beef, followed by the tin of tomatoes. Scatter over the chicken stock granules and 1 tsp of the hot chilli powder. Season to taste with salt and black pepper.
Stir to combine all the ingredients then cover and cook for 10 minutes. At this point, you can add 3 tbsp steamed sorrel (hibiscus) leaves, which gives the porridge a bit of a tang (but this is optional). Top up the liquid if needed and cook for 2 minutes more.
All the root vegetables should be fork tender by now and the sauce should be very thick. Adjust the seasonings to taste, turn into a warmed serving bowl and bring to the table.
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