Nigerian Yam and Potato Porridge

Instructions

Put the ponmo in a pot with the water, 2 seasoning cubes, the garlic and salt to taste. Boil for about 10 minutes, until the ponmo is soft.

Blend the chile peppers until they are about 70% smooth. Heat 1 cooking spoon of palm oil and ½ spoon of vegetable oil in a dry frying pan over medium heat for about 2 minutes, then fry one-third of the chopped onions for about 2 minutes, stirring constantly.

Add the blended peppers, curry powder, ½ teaspoon of salt and pepper, and fry for about 8 minutes. Stir in the cooked ponmo, lower the heat, cover and simmer for about 5 minutes. Keep this warm until serving.

In a large pot, combine 1 cup of water and 1 teaspoon of salt, then add the yam, sweet potatoes and sliced onions. Boil for about 12 minutes, until the roots are roughly 60% softened, and do not drain.

Blend the ginger-garlic paste, the remaining seasoning cubes and the tomato paste until smooth. Heat 2 spoons of palm oil and 1½ spoons of vegetable oil in a dry frying pan over medium heat for about 2 minutes, and fry half of the remaining chopped onions for about 2 minutes, stirring constantly.

Add the tomato mixture and salt to taste. Stir continuously until it has fried down and lost some of its liquid.

Stir the fried tomato mixture into the yam and potatoes, then add the crayfish and the last of the chopped onions. Cover and cook for 5 minutes.

Mash the yam and sweet potato with a wooden stirring rod, leaving some chunks for texture. Lower the heat, cover and simmer for 5 more minutes.

Stir the porridge and take it off the heat, letting it steam briefly. Serve hot on a plate with the peppered ponmo.