||Before you make the Cowfoot Porridge
Cut the cow foot into medium chunks. Where I live, the butchers cut it for me.
Peel the yam and cut into medium cubes.
Pound/grind the habanero pepper.
Grind the ehu.
Cut the onion into 2 to 4 big chunks.
If using scent leaves or basil, use your finger tips to tear the leaves into medium pieces. No need to cut parsley.
Rinse and put the cow foot chunks in a pot.
Add enough water to cover the meat. If you want the porridge as thick as that of Yam Porridge, add less water.
Add chunks of onion. I use chunks of onion when I don't want pieces of onion in what I'm cooking.
Add the stock cubes (crushed), black pepper, ground ehu (calabash nutmeg) and habanero pepper.
Cover the pot and cook the cowfoot till done to your liking. If using a pressure pot, when done, depressurize under running water and set the pot back on the stove.
Add the yams and some salt. Cover and cook till the yams are well done. If using a pressure pot, there's no need to pressurize it this time.
When the yams are cooked to your liking, remove the big chunks of onion and add the vegetables.
Stir and it's ready to be served.
Serve piping hot with a chilled drink: palm wine, beer or stout and soft drinks.