- 2 handful of yam (sliced into medium cubes)
- Stockfish (washed and shattered
- 1 cup of chopped spinach or ugu
- 2 scotch bonnet peppers
- 2 smoked cayenne peppers
- 1 large sliced onion
- 1 tomato
- 2 tatashe
- 1 tbsp of crayfish
- 1 tbsp of Efinrin (scent leaf)
- 1 knorr cube
- Salt to taste
- 1/3 cup of palm oil
Heat up palm oil in the pot, fry onion about 2 minutes.
Add tomato/pepper puree, stockfish, plantain, yam, knorr cube, salt and crayfish.
Add water to the level of yam and plantain, cover pot and simmer on medium heat until yam is soft. Stir up occasionally.
If you have dry scent leaf then add it 10 minutes before your food is done.
When yam is soft and you think your porridge is too watery then mash some pieces with fork and return them to pot.