Get all the ingredients ready.

Slice the yam, peel, and cube

Soak in a bowl of water and set aside.

Deseed the red bell pepper and rinse habanero. Blend together with half of the onion to smooth paste.

Heat up palm oil in a saucepan over medium-high heat. Slice the remaining of the onion and add to the hot oil.

Add the blended pepper and mix.

Add the shredded fish and the fish fillets.

Also, add the clean shrimps. I only deveined I didn't peel you can peel if you're using shrimps and you want it peeled.

Add seasoning powder and salt. Cover and let the fish and the shrimps cooked.

Remove the shrimps and fish unto a cleaned plate and set aside.

Peel the plantain by cutting off the tips (bottom and top) then slash/cut straight down with a knife, slice or dice then add the plantain and yam to the pepper mix. Cover and cook until soft.  I added the plantain together with the yam because I want it melted into the yam if you like the plantains chunks you can add towards the end when the yam is about to fully cooked. 

Add the spinach or any vegetable you're using to the mixture and check for the seasonings. Reseason if necessary.

Mash the yam mixture and this depends on how you want your porridge with yam in chunks or almost smooth. Add the fish and shrimps and mix. If you would like to them separate you can leave them out and just serve with the porridge.

And viola food is ready! Serve and enjoy!