Yam Pottage

This is another favourite of mine. It's quite healthy and tin be eaten for luncheon or dinner - preferably dinner.

Ingredients:

I medium sized yam

I medium sized dried fish

2 cups of dried/ground crayfish

½ cup of thenar oil

4 little tomatoes (chopped)

1 medium sized onion (chopped)

4 cups of chopped spinach plant (fresh or frozen can be used)

Seasonings (spices - curry, thyme, paprika)

Salt and common pepper to taste

Preparation Time: 30 - 35 minutes.

Preparation:

Slice yam into narrow pieces and then into 'cubes' of assorted sizes. Skin off the tegument and soak in water.

Wash carefully and convey to boil - but only for about 10 minutes. That manner the yam doesn't go too soft when the other ingredients are added.

Wash the dried fish in warm H2O very carefully and interruption into littler pieces. Set aside

After 10 minutes, add chopped onions and tomatoes and let to simmer for another 10 minutes.

Now add the washed fish, thenar oil and crayfish. Let to cook for five minutes.

Last, add the chopped spinach, spices/seasonings and stir carefully.

Allow to cook on medium heat energy until stock thickens or the yam is soft (Warning! Bash not do the yam too soft or it will 'dissolve' and easily interrupt into pieces) enough.

Take the yam porridge off the fire and settle down on a ice chest kitchen stove surface, so the veggie stock goes even thicker. Let it chill and it's clock to be served! Serves six.

Note: Potatoes are a great replacement for yams (if not available) - usage about five big potatoes, but be certain to get adding ingredients as soon as potatoes are put to boil, since they go softer much quicker than yams.