Preparation

Rinse the shrimp and fish fillets under cold water, pat them dry with a paper towel. Season with a pinch of salt and black pepper. Squeeze the juice from one lime over the seafood and allow it to marinate while preparing the other ingredients.

Cooking Process

Heat the palm oil in a large pot over medium heat. Add the diced onion and sauté until golden brown.
Add the garlic, ginger, and chopped tomatoes. Cook until the tomatoes are soft and mushy, releasing their juices.
Mix in the chilies and continue to cook for another 2 minutes to blend the flavors.
Pour in the can of coconut milk. Stir well to combine and bring the mixture to a gentle simmer.
Carefully add the cubed yam and cassava. Cover the pot and let it cook for about 10 minutes or until slightly tender.
Add the seasoned shrimp and fish fillets to the pot. Stir gently to incorporate all the ingredients.
Reduce the heat and cook for an additional 10 minutes, or until the yam and cassava are fully cooked and the seafood is tender.
Finally, add the sliced plantain and cook for 5 more minutes until the plantains are soft and all the flavors meld together.
Season with more salt and black pepper to taste.