Yam Porridge (Dairy-Free)

Ingredients

• about 450 g Yam
• 1 medium Red Bell Pepper
• 1 medium Onion
• about 142 g Spinach
• 3 tbsp Palm Oil
• 4 cups Vegetable Broth
• 2 tbsp Crayfish Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Peel the about 450 g of yam and cut it into 2.54 cm cubes.
2. 2Finely chop the 1 medium red bell pepper and the 1 medium onion.
3. 3Heat the 3 tbsp of palm oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C).
4. 4Add the chopped 1 medium red bell pepper and the chopped 1 medium onion to the pot and cook, stirring occasionally, for 3 to 5 minutes, until they begin to soften.
5. 5Add the about 450 g of yam cubes and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the yam is fork-tender and easily pierced.
6. 6Stir in the 2 tbsp of crayfish powder, 1 tsp of salt, and 1/2 tsp of black pepper.
7. 7Add the about 142 g of spinach to the pot and stir gently until it wilts into the yam porridge, which should take about 1 to 2 minutes.
8. 8Serve the yam porridge hot.

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