Grab a sharp knife to Peel the yam and cut into chunks, wash them, and leave them in warm water and set them aside.
On medium heat, heat up a non-stick pan or dutch oven with palm oil or vegetable oil and add the diced onions and the ground Cray Fish and allow them to saute about 2 minutes.
Add the blended tomatoes, onions, Red ball pepper, scotch bonnet, and garlic. Cover to cook for about 5- 6 minutes, then open and add your seasoning cubes, curry & thyme and salt to taste.
Now add the the meat and fish of your choice, mine are smoked turkey and smoked Mackerel. Cover again for 2-3 minutes to incorporate all ingredients
At this Juncture, add the chunk white puna yam, add water to the level of the yam or as the desired thickness. Cook until the yam is tender enough and the soup thickened to your desired consistency.
And finally add the scent leaves and the spinach or your desired leafy green. Cover and allow to simmer for about 5 minutes.
Serve it warm and enjoy the most delicious yam porridge ever