Preparing sweet potato porridge 

This sweet potato porridge is simple, spectacular, flavorful and mouthwatering. Fully packed with nutritious ingredients. It is a family favorite for brunch, lunch, or dinner.

INGREDIENTS
3 big sweet potatoes (or up to 8–10 small ones or any quantity you desire)

2– 3 tablespoon of olive oil (or any vegetable oil)

3 cups of fresh spinach (or 1 bag of 12oz frozen spinach; you may not use all of it; spinach is optional)

3 oz. tomato paste

1 cup of chopped fresh vegetables (onions, garlic and bell peppers)

2 tablespoons of ground crayfish

10 oz. of dry fish

1 teaspoon of salt (always add salt according to your taste or health need)

2 Maggi cubes or 2 teaspoons of seasoning bullion powder.

1/2 teaspoon of dry thyme

1/2 teaspoon of curry powder

A dash of crush red pepper or ground red pepper

1-2 cups of water (do not add to much water)

METHODS
Wash, peel, and cut sweet potatoes; set aside. Chop the other vegetables as well. Wash and clean the dry fish if you are using it.

Set a clean pot/pan on the stove, and turn the stove to medium and allow to warm up. Add oil and heat up, then add about ½ teaspoon salt and the chopped fresh vegetables except for the spinach.

Sauté for about 2 minutes and add the tomatoes and cook for 2 minutes (or until it no longer tastes raw. Then add crayfish, and fish while reducing the heat (this process helps the fish to become more flavorful). Ensure that the heat is still low to avoid the tomatoes sticking to the pot and stir mildly.

Add all the other condiments: salt, thyme, curry, ground or crush red pepper, crayfish, one Maggi or Knorr cube, and stir to combine. Then add water and stir; taste for flavor and adjust.

Gently add the cut sweet potatoes, give a good stir, and turn the heat to medium-high.

Cover the pot, and cook for the next 15 – 20 minutes or until the potatoes soften. Check on the potatoes every 5 – 7 minutes, and give a small stir if need be.)

Finally, stir in the spinach when the potatoes are soft and simmer for another 1 – 2 minutes. Garnish with spring onions, and enjoy!