• 10 Garden eggs
  • 1 Scotch bonnet (or more depending on your tolerance)
  • 2 Onions
  • 245g (2 pieces) of Fish (Preferably Salmon)
  • 185g Can of Tuna in Sunflower oil (Optional)
  • 3-4 table spoons of Sunflower Oil
  • Salt
  • Yam or Plantain (or both)


  1. Cut the green tip of the Garden eggs off, wash them and boil it with the pepper
  2. Cut the fish into pieces, wash them and boil on medium heat till cooked (Around 15 minutes) (Separately from the Garden eggs)
  3. Cut the onions into slices and set it aside.
  4. Peel the plantain and yam. Wash and boil on a medium heat until soft (roughly 20minutes). Don’t forget to add 1 tea soon of salt.

    Now, the Garden eggs should be soft enough to grind in the Asanka. If you don’t have one, use a Potato Masher. Do not blend in a blender, it will turn into a puree!
  5. Grind the Garden eggs and the scotch bonnet and set it aside.
  6. Carefully take the bones out of the fish and set aside.
  7. In a pan, heat up the oil and add the sliced onions. Let it fry for about 5min on a low heat.
  8. Add the tuna (if preferred) and/or the fish. Let that also cook a little bit ~ 2-3min
  9. Add the grinded Garden eggs and pepper mixture, season it (Salt, Maggi… as desired), stir it and let it cook for about 5-8min.
  10. The Yams and Plantain should be done and ready to serve.