Pounded Yam and Efo Riro

Instructions

1. Prepare the yam
   Place the yam chunks in a large pot and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce to medium and cook until the yam is very soft and easily pierced with a fork, about 25-30 minutes. Drain well, reserving about 1/4 cup of the cooking water.
2. Pound the yam
   While still hot, transfer the cooked yam to a mortar (or a food processor if you don't have a mortar and pestle). Add a splash of the reserved cooking water and pound until completely smooth with a stretchy, dough-like consistency. If using a food processor, pulse until smooth, adding tiny amounts of the reserved water as needed. Cover to keep warm.
3. Cook the meat
   In a separate pot, season the meat with one crushed stock cube and a small chopped onion. Add just enough water to cover, bring to a boil, then reduce heat and simmer until tender, about 30 minutes. Remove the meat, reserving the broth for the stew.
4. Prepare the pepper base
   While the meat is cooking, blend the red bell peppers, scotch bonnet peppers, and half of the chopped onion until smooth. Heat the palm oil in a large pot over medium heat until just hot (don't let it smoke). Add the remaining chopped onion and sauté until translucent, about 3-4 minutes.
5. Cook the stew base
   Pour the blended pepper mixture into the pot with the sautéed onions. Cook, stirring frequently to prevent burning, until the raw pepper smell disappears and the oil begins to separate from the mixture, about 15-20 minutes.
6. Add proteins and seasonings
   Add the cooked meat, flaked smoked fish, locust beans (if using), ground crayfish, and the remaining stock cubes. Stir well and cook for 5 minutes. Add about 1/2 cup of the reserved meat broth to achieve your desired consistency.
7. Add the spinach
   Add the chopped spinach to the pot and gently stir to combine. Lower the heat, cover the pot, and simmer for 5-7 minutes until the spinach is wilted but still green. Taste and adjust seasoning with salt as needed.
8. Serve the dish
   Mold the pounded yam into smooth balls and serve hot alongside the Efo Riro stew in separate bowls. To eat traditionally, take a small piece of the pounded yam with your fingers, form a small depression in it, and use it to scoop up the stew.