Ingredients: * 1 medium yam (peeled & cubed) * 2 ripe plantains (sliced) * 1 onion (chopped) * 2-3 tomatoes (blended or chopped) * 1 red bell pepper (optional, blended) * 1 scotch bonnet pepper (atarodo, to taste) * 1 cup palm oil (or less, to preference) * 1-2 cups stock or water * 1 smoked fish (or stockfish, shredded) * 1 cup shredded spinach or ugu (pumpkin leaves) * 1 tsp ground crayfish (optional) * Salt & seasoning cubes (to taste) Steps: 1. Prep Ingredients: Peel and cut yam/plantain into chunks. Blend tomatoes, peppers, and onion (or chop finely). 2. Cook Yam: In a pot, boil yam with a little water, salt, and seasoning cubes until slightly tender (~10 mins). 3. Add Base: Heat palm oil in another pot, sauté onions, then add blended tomato-pepper mix. Fry for 5 mins. 4. Combine: Add the parboiled yam, plantain, smoked fish, crayfish, and stock/water. Stir gently. 5. Simmer: Cook on medium heat until yam and plantain are soft (~10-15 mins). Add water if too thick. 6. Finish: Stir in spinach/ugu, adjust seasoning, and simmer for 2 mins. Variations: * Beans Porridge: Substitute yam with brown beans (pre-boiled until soft). * Potato Porridge: Use sweet potatoes instead of yam. * Protein Options: Add shrimp, beef, or chicken for extra flavor. Serve hot with a side of fried fish or avocado! Enjoy your hearty Nigerian porridge.