Sweet Potato Porridge and fish

Wash, peel, and cut sweet potatoes; set aside. Chop the other vegetables
as well. Wash and clean the dry fish if you are using it.
Set a clean pot/pan on the stove, and turn the stove to medium and allow
to warm up. Add oil and heat up, then add about ½ teaspoon salt and the
chopped fresh vegetables except for the spinach.
Sauté for about 2 minutes and add the tomatoes and cook for 2 minutes
(or until it no longer tastes raw. Then add crayfish, and fish while reducing
the heat (this process helps the fish to become more flavorful). Ensure that
the heat is still low to avoid the tomatoes sticking to the pot and stir mildly.
Add all the other condiments: salt, thyme, curry, ground or crush red
pepper, crayfish, one Maggi or Knorr cube, and stir to combine. Then add
water and stir; taste for flavor and adjust.
Gently add the cut sweet potatoes, give a good stir, and turn the heat to
medium-high.
Cover the pot, and cook for the next 15 – 20 minutes or until the potatoes
soften. Check on the potatoes every 5 – 7 minutes, and give a small stir if
need be.)
Finally, stir in the spinach when the potatoes are soft and simmer for
another 1 – 2 minutes. Garnish with spring onions, and enjoy!