Ikọkọrẹ (pounded yam with sauce)

Instructions

1. Peel the yam, cut it into large chunks and boil in a large pot of salted water for 20 to 25 minutes, until a knife passes through with no resistance.
2. Meanwhile, blend the tomatoes, pepper and half the onion into a smooth purée.
3. Heat the oil in a pan and fry the remaining sliced onion until translucent.
4. Pour in the tomato purée and reduce for 10 minutes over medium heat, until the sauce thickens and the oil rises.
5. Add the flaked smoked fish, crushed shrimp and stock cube. Simmer for 5 minutes, then adjust the seasoning.
6. Drain the yam and pound it with a pestle or blend it until you have a soft, smooth dough with no lumps.
7. Shape the dough into balls or dumplings and serve them hot with the sauce.