Peppersoup yam pottage (Peppersoup asaro)

This great idea came from one of our group administrator Mr atta onoja, Instagram @lolos134. He prepared his by adding calabash nutmeg (ehuru), so I thought to my self why not go the whole 9yards???. Hence the out come of this great dish. 

It's a unique marriage of asaro, ukodo/yam peppersoup. 

You wanna have this on a cold day as its so good to your insides and the taste is just awesome.

 

Ingredients 

*Yam (dice and wash)

*Peppersoup spices 

*Stock cubes

*Onions

*Scotch bonnet 

*Tatashe (bell pepper)

*Shumbo (optional)

*Fresh or tinned mackerel) 

*Smoked prawns (cleaned and washed)

*Ugwu leaves (chopped and washed)

*Palm oil (optional, as I used sunflower oil from my tinned mackerel) 

*Water

*Crayfish 

Step 1. Start by blending the peppers and onion together, until almost very smooth, the pour into a pot. Allowing the mix to still till almost paste like. 

Step 2. Next add enough water to the steamed pepper mix, then add in the yam

Step 3. Next stock cubes

Step 4. Immediately add in the Peppersoup spices

 

Step 5. The smoked prawns and crayfish

 

Step 6. Add in the mackerel including the oil, if using tinned one.. Otherwise add in the palm oil (u only need little). At this point taste to ensure the pottage has enough seasoning, if required add more then allow the yam to cook till softened (ensure to keep close eyes on the pottage)

Step 7. When the yam softes add in the leaves.. 

Step 8. Gently break up some yams.. Using the edge of your spoon.. Allow few 2 more mins and it's ready... 

I do enjoyed this pottage... I cannot wait for my next cook, so excited