Cooking Instructions
- 1
In a bowl add oil
- 2
Add the grounded scotch bonnet pepper and onion, tomatoes and tattashe
- 3
Fry for few minutes and add the tomato paste
- 4
Mix and add meat stock
- 5
Add seasoning and allow it to simmer
- 6
Add the sliced potatoes
- 7
Add the spinach
- 8
Add the fried scumbia lock the pot and allow it to cook for some minutes
- 9
As you can see my potato porridge is ready and the spinach are already soft
- 10
Transfer it into a clean warmer
- 11
Ready to serve
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