Sort, wash and soak the dried black beans (akidi) in water for at least 5 hours or preferably overnight.
Afterwards wash and add the beans in a pot then add water and continue cooking until softened.
Wash and add the yam in the softened black beans, add more water if the beans have absorbed all the water then continue cooking until the yam has been softened.
Bring down the beans and yam from heat, pour in a sieve to drain out water then set aside.
Slightly heat up the palm oil then add the onions and saute for two minutes.
Add the tomatoes, pepper, stock cubes and salt then continue stirring until the tomatoes are cooked and slightly dried.
Add the spinach and simmer for 2 minutes then bring down the sauce from heat.
Pour the sauce over the cooked black beans and yam then stir properly until well combined.
Garnish with some fresh spinach if you like then serve warm immediately.