Nigerian Yam Porridge with Spinach

Ingredients

• 2 lb yam or waxy potato, peeled and cut into 1-inch cubes
• 6 cups chopped spinach
• 3 tbsp red palm oil or neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 Scotch bonnet or red chili, minced
• 1 tsp smoked paprika
• 3 cups vegetable stock or water
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Peel the yam and drop the cubes into cold water as you cut, which stops them browning and washes off surface starch.
2. Heat 2 tablespoons of the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until soft and golden, then add the garlic, ginger, and chili for 30 seconds.
3. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the diced tomatoes and paprika and cook for 8 minutes until they collapse and the oil separates.
4. Drain the yam and add it with the stock and salt. The liquid should just cover the cubes.
5. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the yam is completely tender.
6. Crush about a third of the cubes against the side of the pot and stir them back in. Yam porridge thickens with its own starch, so no flour or thickener is needed.
7. Add the spinach and cook for 3 to 4 minutes, just until wilted and bright, then stir in the remaining palm oil off the heat for colour and aroma.
8. Season with salt and lime and serve hot with the cilantro and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.