Ingredients:
1 medium yam tuber, peeled and cut into small pieces
1 small bunch of spinach, washed and shredded
1 medium-sized fish cut into steaks
4 ripe tomatoes
2 hot chillies (eg Scotch bonnet)
1 onion, chopped
3 Maggi cubes
2 tbsp red palm oil (or groundnut oil with 1 tbsp paprika)
1l water
salt and black pepper, to taste
Method:
Pound the chillies and a handful of the onion to a paste in a pestle and mortar. Chop the tomato, add to the chilli paste and pound in to incorporate.
Place the yam in a pot, add the water and cook for about 20 minutes then add the fish and 2 Maggi cubes and cook for a further 20 minutes, or until the yam is soft.
Meanwhile, heat the palm oil in a frying pan and add the remaining chopped onion. Fry for about 5 minutes, or until the onion is soft then add the chilli and tomato paste. Fry for 2 more minutes, stirring frequently, then stir-in the spinach and the remaining Maggi cube.
Continue cooking the yam until almost dry then add the tomato paste and stir in. Season to taste then remove from the heat and serve.
