Ingredients:

• African white yams, peeled and cubed
• Sweet potatoes, peeled and cubed
• Ripe plantain, peeled and cubed
• Palm oil
• Onions
• Garlic
• Ginger
• Habanero peppers
• Red bell peppers/sheppard’s peppers or crimson peppers
• Seasoning: salt, thyme, curry powder, bouillon cubes (optional)
• Meat or chicken stock (use water if stock isn’t available)
• Smoked mackerel fish pieces (optional)
• Diced green vegetables (spinach/lacinato kale)
• Water

Steps:

• Blend peppers, onions, ginger and garlic in a blender
• In a pot, pour some palm oil (you can use vegetable oil if you prefer) and allow to heat up for about a minute
• Pour in blended pepper mix and allow to simmer for a few minutes
• Season with salt, curry powder, thyme and seasoning cubes
• Add in sweet potatoes only and cover the pot. Allow it cook on medium heat until the sweet potatoes are slightly tender. You want the sweet potatoes to form a part of the porridge base.
• Add yams to the pot
• Add in meat or chicken stock. If you don’t have some stock, use water. Ensure there isn’t too much liquid to prevent an overly watery porridge.
• Cover the pot and allow the contents to cook until the yam is just about soft (check by piercing with a fork or knife)
• Then add in plantain and cover the pot once again to allow it all cook together and for the plantain to soften
• Once the plantain is soft, reduce to medium-low heat and stir it all together
• By now, the sweet potatoes should all be melted into the sauce. Mash any pieces of sweet potatoes left with a wooden spoon. Also mash some yam pieces and stir all together to form a thick consistency.
• Add in fish pieces, stir and allow to cook for about 2 minutes
• Lastly, add in chopped vegetables, stir and cook for about 30 seconds to retain nutrients and it’s vibrant green color.