Cookbook:Amora (Nigerian Arrowroot Porridge)

Amora (Nigerian Arrowroot Porridge)
Category	Nigerian recipes
Difficulty

Cookbook | Ingredients | Recipes

Amora (Hausa) or amuam (Tarok) is a Nigerian Plateau State delicacy. It is made in the same way as yam porridge, only it's made from a starch plant commonly called Polynesian arrowroot or Fiji arrowroot. The tuber is peeled, sundried, and pounded into powder.

Ingredients

• Liver, rinsed
• Onion, diced
• Fresh pepper, diced
• Stock cube
• Salt
• Palm oil
• Pepper
• Dryfish, diced
• Carrots, diced
• Peas
• Polynesian arrowroot starch

Equipment

• Bowl
• Stove
• Tray

Procedure

1. Combine the liver, onion, pepper, stock cube, and salt in a saucepan. Cover with a little water, and cook until the liver is done.
2. Remove the cooked liver from the broth, and cut into little pieces.
3. Add 1 cup water to the liver broth, and bring to a boil. Add palm oil, chopped onion, pepper, and stock cube.
4. Add dryfish, liver, carrots, and peas. Cook until carrots are tender.
5. Reduce heat to medium-low, and gradually stir in the starch, cooking until the mixture is thickened. Stop adding the starch once it has thickened and continue mixing until the white starch is no longer visible in the pot.
6. Allow the amora to cook for a few minutes before covering the saucepan with the lid.
7. Return to stir, then turn off the cooker, and your food is ready.