Directions

• Step 1 Peel, wash and cut your yam into big chunks. Set aside.
• Step 2 Wash your meat and place in your cooking pot. Blend your onion and scotch bonnet peppers with ¼ cup of water. Add half of the mixture to meat, 2 seasoning cubes and salt. Add salt according to preference. If you do not like hot food, you can reduce the quantity of scotch bonnet used.
• Step 3 Cook meat until tender. Oxtail takes about 2 hours to soften, if you have a pressure pot, you can save some time and cook for 20-25 mins.
• Step 4 When meat is soft, add yam, remainder of the onion and pepper mixture, crayfish, 2 seasoning cubes, 4-5 cups of water or enough to cover the yam and salt.  If you used a pressure pot to cook your meat, transfer meat and stock to a cooking pot before taking step 4.
• Step 5 When yam is cooked or soft, taste and adjust seasoning. You can add salt, seasoning cube if needed or crayfish. Add palm oil, Banga soup spices and cook for 7-10 minutes.
• Step 6 Add your spinach and simmer for 1-2 minutes. Always stir after you add your ingredients.
• Step 7 Your food is ready!!