Procedure

*Blend your fresh tomatoes, and set aside.

*Peel your yam and cut into cubes.
*Season your fish with knor and little salt, then boil to bring out its flavour.

*Set your cooking pot on fire, and add palm oil.

*Add sliced onion and fry for a while.

*Add your blended tomatoes and pepper and continue frying.

*Add your seasoning cube and fry further
When you have properly fried the tomatoes, add the fish stock into the pot
Add your yam and more water that will be enough to cook.

Cover and allow to cook
Let it continue cooking
Add crayfish after a while and adjust the taste
Lower your heat after some time and allow to thicken
When it has fully thickened, add ugu leaves and stir, leave for few seconds, then bring it down.

Note: lower the heat when is almost ready, then leave to cook slowly, this allows the yam to absorb the ingredients including palm oil, so when cut apart the yam won't be white on the inside.