Asaro (Yam Porridge) recipe

This is a traditional Nigerian recipe of boiled yam and plantain cooked in a chilli-based sauce with onion and other classic ingredients.
To make this recipe you'll need;

continue after the cut...

Ingredients:

• 1 kg yam, peeled and cubed
• 2 teaspoon freshly-ground black pepper
• 2 teaspoon palm oil
• 2 teaspoon ground ginger
• 1 teaspoon curry powder
• 1 teaspoon salt
• 8 Habanero chillies
• 1 medium onion, chopped
• 1/2 cup ground crayfish
• 1 small smoked fish (broken into pieces and washed in warm water and de-boned)
• 1 slightly ripe plantain, peeled and dice
• 12 sprigs spinach leaves

Procedure:

• Combine the onion and crayfish in a blender and blitz until thoroughly combined. Also blend the chillies and set aside
• Add the cubed yam to a large pot, pour in about 1.5 litres of water and cook for 20 minutes, or until done
• When the yam is done, drain out the water, return the yam pieces back to the pot and add 500ml of water, 1 teaspoon black pepper, ginger, curry, palm oil, salt and chopped chillies
• Bring the contents of the pot to a boil then stir in the onion and crayfish blend. Add the pieces of smoked fish then cover and boil rapidly for 3 minutes before adding the plantain dice and the spinach leaves
• Stir to combine then re-cover the pot. Continue boiling for 5 minutes then reduce to a simmer 
• Continue cooking until the mixture has thickened to the consistency of porridge
• Remove from heat and serve hot. Can be eating with tomato sauce or stew