In a medium size pan and on low heat, fry the onions, tomatoes and garlic to a thick paste.

Add in the fried fish carefully to avoid breakage, and let if simmer on very low heat for 30minutes. This helps with turning the fish stew thick enough

On a separate bowl, carefully peel the yams into medium cubes and wash thoroughly to do away with any left over soil

Place the yams in a medium sized pan, add in water enough to cover the yams, add 1 teaspoon of salt and cover tightly with a lid. Cook the yams over low heat for 1 hr to achieve the tenderness

Remove the cooked yams and while hot, take a mwiko and start mashing them in slow paces. This has to be done when the yams are hot. Keep mashing till you get your desired paste.

Check your fish, and remove it from the pan.

Serve while hot, and garnish with fresh parsley! Enjoy