Yam porridge

Instructions

1. In a large pot, heat the palm oil over medium heat until it becomes clear and aromatic.
2. Add the chopped onions and minced garlic, sauté for 3-4 minutes until the onions are soft and translucent.
3. Stir in the ground crayfish and ground pepper, cooking for another minute to release their flavors.
4. Add the yam cubes to the pot, stirring to coat them well with the oil and spices.
5. Pour in the water, and add the salt and bouillon cube. Stir to combine.
6. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 20-25 minutes, or until the yams are tender and can be easily pierced with a fork.
7. Add the flaked smoked fish and chopped spinach or ugu leaves to the pot. Stir gently to incorporate.
8. Simmer for an additional 5 minutes, or until the spinach is wilted and the fish is heated through.
9. Taste and adjust the seasoning if necessary, adding more salt or pepper to suit your preference.
10. Serve hot, garnished with additional chopped spinach or a drizzle of palm oil if desired.