Peel the potatoes and cut into small pieces.

Boil the potatoes with a little bit of salt for about 15 minutes.

Dice the bell peppers, carrot, onions and spring onions.

Put 250 ml of olive oil in pan.

Put the diced onions and fry using low heat for 2 minutes.

Add half of the diced carrot to the already fried onions and fry using low heat for 3 minutes.

Add half of the diced bell peppers and spring onions and fry for 2 minutes.

Add the tomato paste and fry for five minutes.

Add a little water, grinded roasted prawn, add 2 Maggi cubes and cook for 2 minutes

Drain almost all the water used to boil the potatoes.

Pour the stew into the boiled potatoes, while mashing it a little bit.

Stir the mixture very well.

Add a little bit of half of the vegetables (carrot, bell peppers and spring onions).

Stir the Porridge once more, checking for salt and pepper

Leave the Porridge to cook at a low heat for two minutes.

Serve the Porridge, with sprinkles of the remaining diced vegetables on a plate.

You can enjoy the meal with any juice of your choice.