6 garden eggs
500 g smoked fish
1 large onion
2 large tomatoes
150 ml palm oil
150 ml water
Salt and pepper to taste
1. Wash garden eggs and plunge into boiling water. Boil until tender. Remove skin. Reserve liquid.
2. Slice tomatoes, grind or grate onion; flake fish; grind pepper. Mash garden eggs.
3. Heat palm oil in a saucepan; fry onion and tomatoes stirring all the time. Add ground pepper and garden eggs.
4. Add fish and a little of the reserved liquid. Stir well. Simmer gently for 15-20 minutes.
Detailed Cooking Directions
Pour the garden egg puree into a clean pot and cook till all or almost all the water dries up. Set it aside. Skip this step if you prepared the garden egg puree using step b above.
Pour the palm oil into a clean dry pot and heat it up. Do not bleach it, you only need to heat till a piece of onion sizzles when added to the hot oil.
When the oil is hot enough, add the onions and fry for about 2 minutes.
Add the garden egg puree and stir for a bit. Cover the pot and cook-fry for some time and stir again.
Repeat step 4 till the small amount of water in the puree dried up. the paol oil will also be separated from the puree.
Add the ogiri okpei and habanero pepper blend then add salt to your taste.
Add the smoked fish, stir, cover and leave to simmer and it's done!