Place the yam and water in a large pot and bring to the boil until the yam is soft. Keep the yam simmering on low heat in the water.

While the yam is cooking, place the onion, scotch bonnets and bell peppers in a blender with a splash of water and blitz until smooth.

In a frying pan, heat the palm oil and then add the blended onion and pepper mix to the hot oil to create a sauce. Keep this sauce cooking on medium to high heat for about 5 minutes.

Season the sauce with the sea salt and crayfish.

Now pour the sauce into the pot with the boiled yam and mix to distribute evenly.

Using a wooden spoon, stir the pot with a bit of muscle to break down a few of the bigger chunks of yam. As it cooks, the broken pieces of yam will thicken the water and give you that delicious ‘pottagey texture.

Taste for seasoning and adjust as needed.

Stir the kale through the pottage just before serving to lightly cook the leaves but preserve their vital nutrients.

Serve up into nice wide pasta bowls, and tuck in!