- 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
- Yam or Plantain (or both)
- Cut the green tip of the Garden eggs off, wash them and boil it with the pepper
- Cut the fish into pieces, wash them and boil on medium heat till cooked (Around 15 minutes) (Separately from the Garden eggs)
- Cut the onions into slices and set it aside.
- 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!
- Grind the Garden eggs and the scotch bonnet and set it aside.
- Carefully take the bones out of the fish and set aside.
- In a pan, heat up the oil and add the sliced onions. Let it fry for about 5min on a low heat.
- Add the tuna (if preferred) and/or the fish. Let that also cook a little bit ~ 2-3min
- Add the grinded Garden eggs and pepper mixture, season it (Salt, Maggi… as desired), stir it and let it cook for about 5-8min.
- The Yams and Plantain should be done and ready to serve.