Wash peel and cut coco yams into small chunks. Rinse again, transfer into a pot, cover with water, season with salt as boil until tender ( about 15-20 minutes depending on the size). Strain and transfer to a baking sheet. Drizzle some olive oil and black pepper and broil on high until they edges are a tiny bit charred. Set Aside.

Meanwhile, wash goat meat and transfer to a medium skillet or sauce pan. Add in 1/4 portion of the sliced onion, salt, maggi, garlic and ginger. Cove and cook on medium heat until met starts to release some water. Simmer for another 5-7 minutes. Then add in 4 cups of water, reduce heat and continue to simmer for about 2 hours until meat is tender. Your broth should be a little over a cup. Remove and strain, separating meat from broth.

Rinse and wipe skillet. Heat oil and brown goat meat , about 2-3 minutes. Remove and set aside. In the same pot add in 1/2 portion of the sliced onions. Cook for about 3 minutes, then add in crushed tomatoes. This will deglaze you pan. Cover and let simmer for 10 minutes.

Blend remaining onions with leeks and scotch bonnet pepper. Add into skillet together with broth , goat meat, celery , mixed veggies and broiled coco yams. Cover and simmer for another 10 minutes until vegetables are tender. (Add water if its too thick)

Adjust for seasoning and enjoy.