Blend fresh tomatoes, fresh pepper, 2 red bell peppers, onion bulb & garlic cloves. Set blended purée in a pot on medium heat and leave to dry.
Note – the remaining bell pepper will be used for garnishing.
Fry dry tomato purée with palm oil.
Peel the skin off the yam and dice yam in big cubes.
Bring water to boil and add yam cubes.
When yam is half-way cooked, stir in fried tomato purée.
Add crayfish, remaining seasoning cubes, curry powder, thyme, dry ground pepper and salt to taste. Cover pot and leave to cook till yam is soft.
While that is cooking, dice green bell pepper, remaining red bell pepper and spring onions.
Add sweet corn, diced green and red bell peppers, stir to combine and then turn off heat.
Serve yam with fried chicken or any of your preferred protein.