Ingredients 👉garden-egg 👉tomatoes 👉onion 👉palm oil 👉pepper(chopped) 👉1 tsp chicken/ vegetable bullion 👉scent leaf 👉Salt to taste 👉Optional: dried shrimp 👉Optional: Extra dried chilli-pepper 👉Optional smoked mackerel Instructions To prep the eggplants, take off the stems, wash and quarter each eggplant then boil in salted water for 10- 15 minutes. While the eggplants are boiling, slice the onions into half-moons, dice the tomatoes, roughly chop the basil, and flake the fish. Once the eggplants are fork tender, drain them, and mash them with a potato masher or a fork. They should be the consistency of crushed tomatoes, only slightly chunky. In a deep sauce pan, heat up the palm oil for 2 minutes (be careful not to heat the oil for too long or over high heat, unless the oil will bleach), and gently sauté the onions and scotch bonnet peppers until it is softened and starting to brown ever so lightly on the edges of the onions. Add in the tomatoes, and cook over medium heat ...
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