Delicious vegetable yam porridge

Ingredients

• 10 /11 in tuber of yam washed and cut into chunky size cubes
• 1/4 cup coarsely ground crayfish
• 2 medium onions chopped and divided
• 1 smoked fish washed and deboned (optional)
• 2 medium bell peppers coarsely blended
• 1 habenero pepper blended with the red bell peppers
• 1 Tbsp crushed garlic
• 3/4 cup palm oil
• Salt or 2 bouillon cubes to taste
• 12 oz kale or vegetable of choice chopped

Instructions

1. 1

   In a 6 quart stock pot put the yam chunks, add water to just about an inch below the level of the yam in the pot.

2. 2

   Add in 1/2 of the chopped onions, crayfish, bouillon cube and bring to boil.

3. 3

   In a medium saucepan, pour in the palm and heat up, then put in the other 1/2 of the chopped onions, sauté till transluscent, then pour in the coarsely blended bell pepper and habenero pepper mix. Cook for about 3 minutes or until the moisture evaporates.

4. 4

   Turn off heat and wait for the yam to cook

5. 5

   When the yam is soft and cooked, pour in the sauce you made stir in an Allow to simmer for another minute.

6. 6

   Add in the chopped vegetables, stir in and turn off heat.

7. 7

   Cover pot to allow the vegetables cook in the residual heat.

8. 8

   Serve warm and enjoy