🐊 CROCODILE PEPPER SOUP + POUNDED YAM Ingredients For the crocodile pepper soup * 2–3 kg smoked crocodile meat, cut into large pieces; keep the head if desired * 2–3 large onions, sliced * Fresh ginger * Garlic * Washed red cooking peppers, small quantity * Spring onions, washed and cut in half, tied into bundles * Fresh scent leaf, chopped * Salt, to taste * Pepper-soup spices, to taste * Plenty of water * Lemon, for washing the meat For the pounded yam * Fresh yam tubers * Plenty of water Method 1. Prepare the crocodile: Cut the smoked crocodile into large pieces, keeping some pieces with the dark smoked skin visible. Wash thoroughly with water and lemon, then drain. 2. Prepare the aromatics: Chop the onions. Crush and peel the garlic. Pound/blend the washed ginger, garlic and red cooking peppers together. 3. Start the soup: Put the crocodile meat into a very large pot. Add the onions, blended ginger-garlic-pepper mixture and the tied spring onions. 4. Add plenty of water — enough to make a proper brothy pepper soup, not a thick stew. Add salt and pepper-soup spices. 5. Bring everything to a strong boil, then cook until the crocodile meat is thoroughly cooked and tender and the broth is richly flavored. 6. Add chopped scent leaf toward the end, plus a small amount of whole red cooking pepper for extra Ghanaian-style heat. Simmer briefly. 🍠 Pounded Yam 1. Peel the yams and cut them into chunky pieces. 2. Wash thoroughly and boil in plenty of water until completely soft. 3. Drain the cooked yam. 4. Pound the hot yam vigorously in a large mortar until it becomes smooth, stretchy, elastic and completely lump-free. 5. Scoop and mold into smooth rounded portions. 🍲 To Serve Put a generous portion of pounded yam in a large bowl and ladle plenty of hot crocodile pepper soup around it. Add substantial pieces of smoked crocodile meat, with some of the characteristic dark skin visible. Serve with cold drinking water. The final result: hot, brothy, spicy crocodile pepper soup + soft stretchy pounded yam. 😭🔥🐊🍲 - @genz7489