About the Recipe
This is that deep, soulful kind of food — the one that doesn’t just feed you, it reminds you you’re still standing. Every piece of yam is soft but full of body, the kind you crush against your spoon, not your teeth. The cow skin adds that perfect chew, the beef surrenders to the broth, and the pepper? Bold but familiar. It’s a dish that knows where it comes from — and brings you home every time.
Ingredients
Yam (cubed)
Palm oil
Ground crayfish
Onion
Blended scotch bonnet
Seasoning cubes
Salt
Scent leaves
Cow skin (kpomo)
Soft beef cuts
Preparation
Peel and cube yam, then rinse.
In a pot, add yam, beef, kpomo, pepper, onion, seasoning.
Add water to just cover the yam and cook until yam is soft.
Stir to thicken the porridge.
Add palm oil and crayfish. Adjust seasoning.
Finish with scent leaves and let it simmer gently.
Serve warm and deeply satisfied.