STEP 1: Add both palm and vegetable oils to a dry pot on medium heat, allow to heat up.
STEP 2: Add and sauté chopped onions for some minutes, until fragrant. (Insert picture of step 2 of Yam porridge)
STEP 3: Add tomato paste, stir and allow to fry.
STEP 4: Add pepper puree, stir continuously, and allow to fry properly.
STEP 5: Add garlic, ginger, 1 tbsp crayfish, seasoning cubes, and salt. Continue frying and stirring.
STEP 6: Add fish and pọnmọ, cover and allow to cook further. Turn gently to combine well. (Insert picture of step 6 of Yam porridge)
STEP 7: Add raw sliced yam to the pot. Combine sauce and yam. Add some water just enough to cover the slices. Cover pot with a tight lid to prevent steam from escaping, and cook on medium to low heat.
STEP 8: Check that yam is now tender, then add sliced ripe plantain and cover to cook for another 10 minutes.
STEP 9: Once it is done, mash some yam cubes and plantain slices to give a ‘gooey’ appearance.
STEP 10: Add remaining crayfish powder, and vegetable of choice, mix and allow to steam for a few moments.
STEP 11: Serve and enjoy!