Peel the yam, cut into small quarters and wash thoroughly. Put into a clean pot, add water to cover the yam, salt and boil till the yam is soft and mashable.

Put a small pan on the stove, add 4 spoons of vegetable oil. Once the oil heats up, add the chopped onions, tomatoes and atarodo peppers. Stir fry for 3 mins then add salt, 1 seasoning cube, 1 spoon of crayfish, curry and thyme. Stir fry for another 2 mins then set aside.

In a clean bowl, mash the cooked yam with a potato masher.

Chop up the cabbage, carrot and green pepper and add to the mashed yam. Transfer the stir fried tomato mix to the mashed yam.

Wash your hands and mix the yam thoroughly.

Meanwhile in a clean plate, pour the flour, add a pinch of salt, 1 seasoning cube, curry and thyme. Mix with a spoon.

In another plate, crack in the egg and whisk thoroughly.

Put a frying pan on the stove and add vegetable oil.

Scoop the yam mix with your hands and roll into balls.

Roll the balls in the egg and then in the flour then deep fry.

Repeat this process till all the yam balls have been perfectly fried.

Enjoy with hot coffee or beverage of choice.