• 2 Medium-Sized Yellow Onions
  • 5 Medium-Sized Tomatoes
  • 4 inch of Fresh Ginger
  • 5 Pieces of Habanero Pepper
  • 1 Cup of Vegetable Oil
  • 1 Maggi Shrimp Cube
  • 1/2 Tsp. of Nutmeg
  • 1 Tsp. of Curry Powder


  1. Blend the tomatoes, ginger, peppers, and 1 1/2 onion and set aside
  2. On medium heat, add the oil to a sauce pan and allow it to heat up
  3. Slice the remaining 1/2 onion, add it to the oil, and sauté for 3 mins
  4. Add one 6 oz can of of tomato paste to the sliced onions and cook for about 5 minutes
  5. Pour the blended mixture and allow it to cook for 35 minutes on medium heat
  6. Add in the Maggi Shrimp, Salt (to taste), Curry Powder, and Nutmeg and allow it to cook for an additional 25 minutes
  7. Whisk the eggs together and add it to the stew: Do not mix if you want the eggs to be chunky
  8. After ten minutes, add in the corned beef and turn the stove to medium-low heat
  9. Mix the corned beef and egg together until everything is well combined
  10. Enjoy the stew with boiled rice, yam, and/or plantains!