Pounded Yam Efo

Ingredients

• 2 tbsp Crayfish Powder
• 700 g White Yam
• 300 g Spinach
• 2 pcs Red Bell Pepper
• 3 pcs Plum Tomato
• 2 pcs Scotch Bonnet
• 1 pcs Onion
• 120 ml Palm Oil
• 1 tbsp Locust Beans
• 0.5 tsp Ground Pepper
• 2 pcs Stock Cube
• 2 tsp Salt
• 1.3 l Water

Method

1. In a blender, combine {red_bell_pepper}, {plum_tomato}, {scotch_bonnet}, and part of the {onion}, then blend until smooth so the stew cooks down evenly and loses any raw edge.
2. Put {white_yam} in a saucepan with {water} and a pinch of {salt}, bring to a boil over high heat, then cook over medium heat until very tender and a knife slides through easily.
3. Heat {palm_oil} in a wide pot over medium-high heat until shimmering, add the remaining {onion} and a pinch of {salt}, sauté until lightly softened, then pour in the blended pepper base. Reduce hard, stirring often, until the mixture darkens, smells sweet and savory, and the {palm_oil} separates on top. Add {crayfish_powder}, {locust_beans}, {stock_cube}, and {ground_pepper}, blooming them briefly for deeper flavor.
4. Lower to medium heat, add {spinach} and another pinch of {salt}, then fold gently just until the leaves wilt and the stew turns glossy and thick. Taste and adjust with more {salt} if needed; do not overcook so the greens stay vibrant.
5. Drain {white_yam} well, then pound or blend while hot with a little of the cooking {water} until smooth, stretchy, and silky. Work it until the texture is elastic, because that chew is the point of good pounded yam.
6. Shape the {white_yam} into smooth mounds and spoon the hot {spinach} stew alongside. Finish with a light sheen of {palm_oil} for aroma and color, then serve immediately while both are at their best.