Yam and Peppery Vegetable Sauce
- 1 pack Sympli Yam Cubes
- 225g spinach, roughly chopped
- 2 pieces croaker steak
- 40g crayfish
- 1 medium-sized smoked fish, shredded
- 150g onion, chopped
- 120mL palm oil
- 2 large tatase peppers, deseeded
- 3 large sombo peppers, deseeded
- 2 large onions
- 240mL water
- 3 seasoning cubes
- Salt to taste
Yam and Peppery Vegetable Sauce;
Blend the crayfish, peppers and two onions in a food processor until a rough paste is formed.
Wash croaker steak thoroughly and set aside.
Heat palm oil in a medium-sized pot, add blended puree and stir. Add croaker steak, cover pot, and allow to fry for 15 minutes, or until oil starts to bubble on the surface.
Add smoked fish, seasoning cubes and salt. Cover the pot and allow to simmer for 5 minutes.
Next, add spinach, stirring carefully to avoid breaking the croaker steak.
Cover pot partially to avoid spinach from totally melting, and allow to cook for another 5 minutes. Then remove the pot from fire.
Boil 240mL water in a clean pot. Tear open a pack of Sympli Yam Cubes and pour into the boiling water; add salt and cover. Allow to cook for 4 minutes and turn off hear. Drain water from the yam cubes.
Serve boiled yam with vegetable sauce.