Yam Porridge

Ingredients

• about 450 g Yam
• 1 medium Red bell pepper
• 1 medium Onion
• 1/2 small Scotch bonnet pepper
• about 142 g Spinach
• 2 tablespoons Vegetable oil
• 4 cups Vegetable broth
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g yam and carefully cut it into 2.54 cm (2.5 cm) cubes. Dice the 1 medium red bell pepper into 1.27 cm (1.25 cm) pieces, and dice the 1 medium onion into 1.27 cm (1.25 cm) pieces. Finely chop the 1/2 small scotch bonnet pepper, wearing gloves if you are sensitive to heat.
2. 2Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the diced 1 medium onion and diced 1 medium red bell pepper to the pot and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent.
3. 3Add the cubed about 450 g yam, the finely chopped 1/2 small scotch bonnet pepper, and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil (100°C / 100°C).
4. 4Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes. The yam is done when it is very tender and can be easily pierced with a fork.
5. 5Stir in the about 142 g spinach and the 1 teaspoon of salt. Continue to cook for 2-3 minutes, stirring gently, until the spinach has wilted completely.
6. 6Remove the pot from the heat and serve the yam porridge hot.

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