INGREDIENTS:

  • 3 Medium-Sized Onions
  • 3 Medium Pieces of Habanero Peppers
  • 1 Cup of Palm Oil
  • 1 Small Piece of Koobi (Salted Tilapia)
  • 1 Can (14.5oz) of Diced Tomatoes
  • ½ Cup of Akatowoaa/Ground Egusi Melon Seeds
  • 15oz of Mackerel
  • 3 Large Eggs
  • Table Salt
  • Frozen Fresh Chopped Spinach (Refer to picture)

PROCEDURE:

  1. Wash and dice the two onions and blend it with the peppers (You should get a little over 2 cups (16oz) once blended) and set aside
  2. Place a medium sauce pan on high heat and add the palm oil to the pan
  3. Wash the small piece of Koobi (Salted Fish) and add it to the oil
  4. Cut the other medium onion (refer to pictures) and add it to the Palm Oil and Koobi
  5. Allow it to cook for about 8-10 minutes on low-medium heat
  6. Add the blended onion and pepper and allow it to cook on medium heat for 20 minutes
  7. Drain the water from the Diced Tomatoes into an Asanka/Apotɔyowa and set aside
  8. Add ½ tin of Diced Tomatoes to the sauce pan on the stove and allow it to cook for 14 minutes
  9. Using the drained water from the Diced Tomatoes, add ½ cup of Akatowoaa/Ground Egusi Melon Seeds to the Asanka/Apotɔyowa and grind it very well
  10. Drain the water from the 15oz of Mackerel, add it to the Akatowoaa/Ground Egusi Melon Seeds and mix it together
  11. Add the mixture to the mixed ingredients in the simmering sauce pan and allow it to cook for 30 minutes without mixing the Akatowoaa/Ground Egusi Melon Seeds once you add it to the pan
  12. After 30 minutes, mix it lightly and allow it to stay on the stove for 15 more minutes
  13. In a small bowl, whisk together 3 large eggs and add ½ teaspoon of table salt (based on preference). Add the eggs to the stew on the fire and allow it to cook for several minutes, making sure not to mix it
  14. Place the frozen spinach in a small bowl and microwave for 3 – 5 minutes until soft. Transfer to an Asanka/Apotɔyowa and mash it lightly
  15. After about 7 minutes, add the Mackerel to the stew and mix it along with the egg mixture and allow it to stay on the stove for 20 minutes. At this point you should taste it and add more salt, if necessary, prior to adding the spinach.
  16. After 20 minutes, add the cooked spinach*
  17. Once the spinach has been added, allow it to cook for an additional 20 minutes (should not take long since the spinach is already cooked)
  18. Serve with Jasmine Rice, Boiled Yam, or Plantains! Enjoy!