- 2 Packs Knorr African Yam Cubes
- 6 cups palm kernel extract
- 5 Pieces goat meat
- 5 pieces shaki (beef tripe)
- 5 pieces kpomo (cow skin)
- 2 cups shredded stock fish
- 1 cup shredded dry fish
- ½ cups scent leaves/efinrin leaves
- 2 tablespoons ground crayfish
- 4 seasoning cubes
- 1/8 teaspoon okpei (local seasoning)
- 4 scotch bonnet
- 1 tablespoon ground pepper
Boil goat meat and shaki on medium-high heat. Add 2 seasoning cubes, ½ tablespoon dry pepper and salt to taste. Leave to cook till tender. If Kpomo is tough, cook with shaki and goat meat. When all the meats are tender, separate meat and stock, set aside.
Blend scotch bonnet and okpei with a blender until a smooth paste is formed. You can add a little water to make the blending process easier.
Place a big pot on the cooking hob, add the palm kernel extract, then add the stock from the meats. If your stock isn’t enough, add water, you’ll need the consistency to be quite fluid; a semi thick consistency. Bring to a light simmer.
Add blended pepper mix, shredded stock fish, shredded dry fish and cooked meat. Stir to combine and leave to cook for 5 minutes.
Next, add remaining seasoning cubes, ground crayfish, ground pepper and salt to taste; stir and leave to cook for another 5 minutes.
Finally, add scent leaves (efinrin leaves), stir to combine and take off heat immediately.
Bring two cups of water to a rolling boil in a medium sized pot.
Add two packs of Knorr yam cubes and leave to boil for seven minutes.
When yam is cooked, scoop into a food processor or a wooden mortar.
If you are using a food processor, use the chopping blade and blend for 5 minutes until the yam is soft and fluffy and there are no visible lumps. Scoop out with a wet spoon and mold to preferred shape. It is best to blend when yam is still very hot.
If you are using a mortar and pestle, pound for about six-seven minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.
Note: you do not want your pounded yam too soft or too hard. it has to be just right.