Quick and Yummy Yam porridge (Asaro)

Ingredients

• 1 11 inch tuber of yam ((peeled, cut into chunky sized cubes and washed))
• 1/4 cup coarsely ground crayfish
• 2 medium onions ((chopped and divided))
• 1 small smoked fish -washed and deboned ((optional but recommended))
• 2 medium red bell peppers ((coarsely blended))
• 1 habanero pepper (( blended with the red bell peppers))
• 1 Tbsp crushed garlic
• 3/4 cup palm oil
• salt or 2 stock cubes to taste

Instructions

1. 1

   Put yam chunks in a 6 quart pot. Add water to just about an inch below the level of the yam in the pot, then place pot over medium high heat.

2. 2

   Add 1/2 of the chopped onions, crayfish, deboned dry fish, stock cubes and bring to boil.

3. 3

   While the yam is cooking, heat up palm oil in a saucepan and sauce the remainder of the chopped onions till translucent.

4. 4

   Pour in the the coarsely blended pepper mix. Cook for about 3 mins or until moisture evaporates. Turn off heat and wait for yam to cook.

5. 5

   When the yam is soft and cooked, stir in the sauce and allow to simmer for another minute.

6. 6

   Stir again, Turn off heat and serve hot or warm