1 Medium can tomatoes (crushed/sauce)
3-4 Fresh tomatoes (chopped in cubes)
½ Cup of vegetable oil
1 Small hot peppers or hot powdered pepper
1 Medium onion (sliced)
1 Package of frozen spinach
3 Medium size eggs
1 Large size smoked or can Mackerelor any fish, or meat of your choice
Seasoning and salt to taste
(Add any veggies to it if you like; carrots are my favorites)
In a large pot, heat up the oil and then add sliced onions. Let the onions sauté until the edges are brown. This is the time to add your powdered pepper or fresh pepper.
Add the cut tomatoes and let it cook for 2 minutes and then add the tomato sauce/crushed. Allow this to cook for 15 – 20 minutes. Remember to occasionally stir the pot.
While the tomatoes are cooking, you can take this time to prep the eggs, the fish (Mackerel) and the spinach; crack the 3 eggs in a small bowl, add some black pepper and whisk for a couple seconds, then put this on the side for later.
For the fish, just pull them apart, any size you prefer. Set it aside for later.
Thaw the frozen spinach and pop it into the microwave for about 4 minutes until some of the water from the ice evaporates. This makes cooking time shorter
After 20 minutes, add your seasoning and the whisked eggs. When adding the egg mixture, be sure not to add it all at once, drop it little by little on different spots in the pot. The reason for this is so that you can see the eggs in chunks and not in small bits in the stew when it’s finished. All the eggs to cook. Do not touch or stir until 2 minutes has passed.
After 2 minutes, or until the eggs are formed into chunks, stir and let it cook for another minute. Then add the Mackerel or any smoked fish of your choice. Some people use a fish called Kobi (a very salted Tilapia fish). Let this cook for another 3 minutes and then add the prepped spinach. Let this simmer for 10 minutes. When it’s done, there should be no signs of water on the sides of the pot.
This stew is best serve with yams, green or slightly ripe plantains, and/or white rice.