Yam porridge with smoked turkey.

After contemplating on mixing yam and smoked turkey I finally decided to give it a go.

Ingredients:

• 1kg Yam
• 300ml blended tomatoes
• 1/2 cup palm oil
• 1 medium onion
• 2tbs grounder crayfish
• 700g smoked turkey
• 1 scotch bonnet pepper
• Vegetable of your choice (spinach, scent leave)
• 4 bouillon cubes
• 2 cups of water
• Salt to taste
• Smoked fish (optional)

Instructions:

• Prepare your ingredients first. Peel yam and cut into medium chunks and wash. Leave in cool water and set aside.
• Chop onions, blend tomatoes, wash and debone dry fish.
• Heat up palm oil in a medium size pot. Add chopped onions and allow to fry for about 3 minutes. Then add in tomatoes and allow to cook for about 5 minutes.
• Add bouillon cubes, grounded crayfish, scotch bonnet pepper, deboned dry fish and mix together then add smoked turkey and cover pot to cook for another 5 minutes.
• pour in two cups of water and gently add your yam. Allow to cook on medium heat for 20-25 mins. Or until your yam is soft.
• Add vegetable of your choice and adjust for salt and pepper and simmer for about 3 minutes.
• Turn off heat and serve.

Note: feel free to mash some of the yam.