- Ingredients
Garden eggs
Scotch bonnet
Onions
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Garlic
Fresh tomatoes
Smoked salmon
Salted beef
Palm oil
Green pepper
Bouillon
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Wash all vegetables.
Boil garden eggs, scotch bonnet, garlic until soft and grind in asanka.
Heat palm oil in a saucepan over medium heat and saute onions.
Add your salt beef and fry for 3 minutes.
Add your diced tomatoes, stir and cover to cook for 3 - 5 minutes.
Stir in your salmon, spices, and stir.
Add your garden eggs mixture and leave to cook.
Taste for salt and serve with your boiled yam or plantain.