Cocoyam Porridge

1 cooking spoon blended tomatoes, red bell peppers & onion

1 diced onion

1 handful of chopped spring onions

1 large dried fish (deboned & cut into pieces)

1/2 cooking spoon palm oil

1/2 medium fresh turmeric (peeled)

1 scotch bonnet

1 small fresh ginger

Pieces of garlic 

2 stock cubes

Pieces of fresh Curry leaves

1 chopped fresh ugu leaves

1 tsp curry powder

   Method

  Grind the scotch bonnet, ginger, garlic, fresh Curry leaves and fresh turmeric.

In a medium pot, add the cocoyam,dried fish, blended tomatoes, red bell peppers, onions, half of the chopped spring onions and half of the diced onion, ground ginger, garlic, turmeric, stock cubes, curry powder, palm oil and scotch bonnet. Pour water to cover the cocoyam. Don't add much water  Place on fire on medium flame.

  When the cocoyam is almost cooked, add the remaining diced onions, spring onions and chopped ugu leaves. Stir and cook for 3-5 minutes on low flame. Remove from the fire and serve warm. Enjoy!

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