If using fish chunks, add a little salt to fish, making sure all the pieces are covered, then keep aside.
Remove the skin of the cocoyam with a knife. You can use a potato peeler if you have one.
Wash and cut into small pieces. Keep to one side.
Cut the pepper, onions and tomatoes into smaller pieces and add into a blender. Add the scotch bonnet with a cup of water and blend.
Pour the oil into a sauce pan and allow to heat up. Pour in the blended mixture and allow to sizzle for around 5 mins.
Add some water into the pan, so the content is quite thin.
Add some salt with the onion, garlic and ginger powders.
Pour in the cocoyam pieces and allow to simmer under medium heat for 20 mins.
Taste and add more salt if required. If the soup has become thick, add some water too.
Add the fish, kale and thyme. Reduce the heat to very low and cover the pan.
Allow to the cocoyam to cook through, and remove from heat. This should take no longer than another 10 mins.