Metemgee

Instructions

1. Peel the yam and taro, cut them into large cubes, and slice the plantains into thick rounds.
2. Fry the onion and garlic in the oil until golden.
3. Add the flaked fish, then the roots and plantains, and stir.
4. Pour in the water and bring to a boil, then lower the heat.
5. Add the coconut milk and the whole chili, and simmer covered for 30 minutes.
6. Mash a few pieces against the sides of the pot to thicken the broth, then adjust the seasoning.