Pounded Yam and Okra Soup

Instructions

1. Prepare the yam
   Place yam chunks in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 25-30 minutes until soft and easily pierced with a fork. Drain well and allow to steam dry for a few minutes.
2. Pound the yam
   Transfer hot yam to a large wooden mortar or a mixer with a dough hook. Add 1/2 cup of hot water gradually while pounding or mixing until the yam becomes smooth and elastic with no lumps. Cover with plastic wrap to keep warm.
3. Cook the meat
   In a large pot, combine the meat pieces with half the chopped onions, 1 bouillon cube, and salt. Add enough water to cover and boil for 30-40 minutes until the meat is tender. Keep the meat stock for the soup.
4. Prepare the okra soup base
   Heat palm oil in a large pot over medium heat. Add the remaining onions and sauté until translucent. Add the chopped peppers and cook for 2 minutes. Stir in the ground crayfish and locust beans (if using).
5. Add okra and cook
   Add the sliced okra to the pot and stir to combine. Cook for about 5 minutes, then add the cooked meat and its stock. Add the second bouillon cube and adjust salt to taste. Simmer for 10 minutes.
6. Add the fish
   Gently add the fish pieces to the soup, being careful not to break them. Cover and simmer for another 10 minutes until the fish is cooked through and the soup has thickened slightly with the okra's natural viscosity.
7. Serve
   Shape the pounded yam into smooth balls using wet hands. Serve hot with the okra soup in separate bowls. Traditionally, a piece of yam is pinched off, formed into a small ball, and dipped into the soup before eating.