Local nchianwu sauce with boiled yams

Peel and wash the yam. Put into a clean pot. Add adequate salt and enough water to cover the yams. Cover the pot and set on the cooker.

Cook till yam is tender and a knife can go through easily. Drain the water from the pot and set the cooked yams aside.

Wash the peppers thoroughly. Peel and wash the onions. Also remove the individual scent leaves from the stalks and wash thoroughly.

In a clean mortar, put the washed peppers and a pinch of salt. Pound very well till almost smooth. Chop and add the washed onions to the mortar. Pound together with the peppers. The onions shouldn't be smooth.

Add the scent leaves to the mortar and pound together with the peppers and onions. Pound till the three ingredients are well combined and have obtained a not too smooth consistency.

Remove the skin from the Titus fish. Use your hands to cut up the fish into large chunks. Wash and set aside.

Transfer the pounded mix into a small pot. Add the fish chunks, palm oil, salt to taste and 1 stock cube (as a 21st century woman I always cook with stock cube)

Set on low heat. Do not cover the pot. Use a table spoon to mix the ingredients in the pot. The heat is to enable them marry well and for the palm oil to dissolve.

After 3mins on low heat, transfer the pot's contents to a serving bowl.

Transfer the cooked yams to a serving plate.

Serve the nchianwu sauce with the boiled yams.... And if possible, a glass of fresh palm wine.

Enjoy