My Easy Egg Stew

The are some flavors and ingredients that to me make for a great pairing. One of my favorites being egg, smoked mackerel and fresh tomato. Their flavors go so well together that you have to try really hard to mess up. Egg stew is a one of the tastiest dishes when prepared well. It is easy to prepare and pairs so well with other foods. Chances are you already have most of the ingredients needed for egg stew in your pantry.

Enjoy

Recipe

what you need

For the stew base

1 large onion

Handful of scotch bonnets (adjust)

3 garlic cloves

1 thumb size ginger, peeled

For the stew

1 Tbs fish powder 

1 tablespoon shrimp powder 

2 tablespoons tomato paste

6 cups blended fresh tomatoes

2  large onions, sliced

3/4 to 1 cup veg oil

2 large sized smoked mackerel (aka salmon)

2 medium koobi* (see note)

5 large eggs

Salt

• Koobi is tilapia that has been salt cured and sun dried.

• Chop tomatoes to make blending easier so you don’t need to add more water

Directions

Blend all the ingredients for the stew base and set aside. Crack the eggs into a bowl and give it a gentle stir. Wash and remove skin and bones of mackerel. Tear into bite sized pieces and set aside.

Rinse the koobi making sure to remove all the salt in the sides. Boil koobi in 3 cups of water (enough to submerge it completely) until soft. Remove from the water and allow it to cool. Save 3 tablespoons of the cooking liquid. Seperate the koobi meat from the bones. Tear the meat into small chunks and set aside for later.

To make the stew heat up the oil in a hot pan over medium heat. Add 1/2 of the sliced onions. Fry until onion turns golden the add the tomato paste. Fry tomato paste for 5 minutes then add the stew base. Stir and allow to cook for an additional 10 minutes 

Add the blended fresh tomatoes and the koobi stock and simmer on low heat for 15 minutes. Taste and adjust salt. Add the fish and shrimp powder and stir. Continue simmering until stew reaches desired thickness.

Add the Koobi and mackerel, simmer for 2 minutes then add the eggs. Do not stir. Cover pot and allow eggs to cook for 10 mins before stirring. Stir, taste and adjust salt. Add the rest of sliced onions, stir and turn off heat.

Serve with boiled yam, rice or bread.