Ingredients

  • 1 Onion
  • 2-3 Scotch bonnet peppers
  • 2 Tomatoes
  • 5 Eggplants
  • Knorr Seasoning
  • Mackerel Fish
  • Vegetable oil
  • Curry powder (optional)
  • 2 eggs

Instructions

  1. Chop each garden egg into three pieces and cook on high heat until softened but not mushy, about 10 minutes. Set aside.
  2. Fry the fish in vegetable oil until golden. Remove and set aside, keeping the oil used for frying for a later step.
  3. Chop the onion, tomatoes, and scotch bonnet peppers.
  4. Mash the cooked garden eggs until slightly chunky (not completely smooth). Add 1 Knorr cube and mix well. Set aside.
  5. Pour the reserved fish oil into a pot and add a little extra vegetable oil if needed to lightly cover the base of the pot. Add the chopped onions, tomatoes, and scotch bonnet peppers and fry gently.
  6. Add 1 Knorr cube, salt to taste, and a very small amount of curry powder (optional). Allow it to cook for 10 minutes, stirring occasionally.
  7. [Optional] While the sauce is cooking, crack 2 eggs into a bowl, add a pinch of salt, and whisk lightly.
  8. [Optional] After 10 minutes, pour the eggs into the sauce and wait about 2 minutes before gently stirring.
  9. Reduce the heat to low and allow everything to cook together for 7 minutes.
  10. Serve hot with boiled yam and enjoy 🔥