Serves 6
Prep Time: 10 min
Cook Time: 40 min
Ingredient List
2 ½ to 3 lbs. white yams
1 small onion
1 red bell pepper
2 roma tomatoes
1 habanero pepper
¼ cup toasted crayfish (ground)
½ lb. smoked fish
2 tbsp. chicken bouillon
¼ cup palm oil
½ cup frozen spinach (thawed)
Peel yam and cut into 2½ x 3-inch cubes. Rinse thoroughly and place in pot. Cover yam with water by ¼ inch. Stir in 1 tsp. of salt and place pot over medium heat. Cook for 5 minutes. Using a food processor, puree onions, peppers and tomatoes (do not add any extra water) until a smooth consistency is reached. Add puree to yams along with bouillon and crayfish. Stir well and cook uncovered for 15 minutes. Taste for salt and adjust accordingly. Add palm oil, stir well and cook for 10 minutes uncovered (or cover with a mesh splatter guard to prevent splattering). Add spinach and cook for an additional 3 to 5 minutes. Remove from heat and serve hot.
