Wasawasa

Instructions

1. Peel the yam, cut it into large cubes and rinse under cold water.
2. Soak the dried fish in hot water for about ten minutes, then flake it, removing the bones.
3. Coarsely crush the roasted peanuts in a mortar or blitz them briefly to a grainy texture.
4. In a saucepan, bring water to the boil with a pinch of salt, add the yam and simmer over medium heat for 25 to 30 minutes, until a knife slides through the pieces with no resistance.
5. Meanwhile, fry the sliced onion in hot oil until translucent, then add the tomato and chopped chilies and simmer for 5 minutes.
6. Stir the flaked fish and crushed peanuts into the pan, then season with the chili powder, pepper and ginger.
7. Drain the yam, keeping a little cooking water, roughly mash it with a pestle, then mix it into the fish preparation, gradually adding the cooking water to reach a soft consistency.
8. Adjust the seasoning and serve warm, with hard-boiled eggs if you like.