toast and blend the ehuru with the ata-rodo and onion; then set aside
pour the palm oil into a bowl and pour your ngo mix to make a thick rouge(ncha in Igbo)
if using potash, simply melt potash(akanwu) into some warm water and pour some of the water into the oil using a small sieve while stirring the oil quickly
When you have achieved the making of the rouge, pour in your blended pepper and ehuru, season with salt and garnish with the sliced chili uziza and utazi. and serve
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/03/yam-and-palm-oil/