Yam Pottage (Asaro) - Soy-Free

Ingredients

• 1 lb Yam
• 4 medium Tomatoes
• 1 medium Red Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 1 medium Onion
• 1/4 cup Palm Oil
• 1 medium Smoked Fish
• 1 tbsp Crayfish (Ground)
• 2 cups Water
• 2 cups Spinach or Bitter Leaf
• 1 tsp Salt

Instructions

1. 1Peel the 1 lb of yam and cut it into 1-inch cubes. Rinse the yam cubes thoroughly under cold water.
2. 2In a blender, combine the 4 medium tomatoes, 1 medium red bell pepper, 1/2 small scotch bonnet pepper, and 1 medium onion. Blend until you have a smooth paste.
3. 3Place a large heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 1/4 cup of palm oil and heat for 1 minute until shimmering.
4. 4Carefully add the blended tomato and pepper mixture to the hot palm oil. Cook, stirring occasionally, for 5 to 7 minutes until the mixture has thickened slightly and darkened in color.
5. 5Add the 1 lb of yam cubes, 1 medium smoked fish (broken into pieces if large), 1 tbsp of ground crayfish, and 2 cups of water to the pot. Stir everything together and season with 1 tsp of salt.
6. 6Bring the mixture to a rolling boil over high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot, and simmer for 20 to 25 minutes. Check the yam by piercing a cube with a fork; it should be tender and easily pierced.
7. 7Stir in the 2 cups of spinach or bitter leaf. Cook for another 5 minutes, uncovered, until the greens have wilted into the pottage.
8. 8Serve the Yam Pottage (Asaro) hot.

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