Pounded Yam with Efo Riro

Ingredients

• 3 lbs yam, peeled and cubed
• 4 cups spinach, washed and chopped
• 1/2 cup palm oil
• 1 onion, chopped
• 3 tomatoes and 2 red bell peppers, blended
• 2 scotch bonnet peppers, blended
• 1 lb assorted meat and stockfish, cooked
• 1/2 cup ground crayfish
• Seasoning cubes, to taste

Instructions

1. 1Boil the yam cubes in salted water until very soft, about 25 minutes.
2. 2Pound the yam in a mortar (or process in a stand mixer) until smooth and stretchy; keep warm.
3. 3Heat palm oil in a pot and fry the onion until soft.
4. 4Add the blended tomato-pepper mixture and simmer 15 minutes until reduced.
5. 5Stir in crayfish, cooked meats, and stockfish, and simmer 10 minutes.
6. 6Add the chopped spinach and cook 3-4 minutes until just wilted.
7. 7Serve the efo riro alongside mounds of pounded yam.

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