Yam Porridge Stew Style

This is one dish that each time I make, always elicits good reviews, here goes;
Ingredients
1/2 Medium size Yam
3 large sized tomatoes
1 large onion
3 small red hot peppers
1 tablespoon ground crayfish
1 small bunch green leafy vegetables (spinach, 'green', or melon)
Prawns/Shrimps/shredded beef or chicken/smoked or dried fish
4 cooking spoons Stock (optional)
Cooking Oil
Seasoning cube

Preparation
Slice in circles, peel, cube and wash yams (little more than sugar cube size). Boil in salted water till almost done. Drain and reserve in pot.

Wash and puree tomatoes and peppers. Peel and finely shred whole onion, set all aside.

In a large pot, place enough cooking oil (say 5/6 cooking spoonfulls) and heat, adding some pinches of salt for taste. Sweat the onion in the oil till translucent and add the pureed tomatoes and pepper.

Cook until all the liquid has evaporated from the tomato mixture, do not burn while stirring intermitently. Add your yams and stir henceforth with WOODEN spoon. Let yams fry a bit in the tomato mixture.

Add your stock depending on what meat you chose (beef stock for shredded beef etc), then your seasoning cube and preferred meat (If using seafood, from this step onwards up the tempo as seafood cooks real quick!). Stir real quick before adding your washed, shredded veggies.

Top with crayfish, sprinkle all over - do not stir!

Cover and cook over low heat for 5 mins or till veggies are tender but still green. Stir, and set pot aside from heat.

Serve.