Ingredients
1. 8 Fresh small-sized tomatoes
2. Slices of One Red Onion
3. Kpakposhito /ground red pepper
4. Chopped carrots
5. Chopped spring onions
6. Spices – Oregano & Curry
7. Pinch of salt
8. Luncheon meat/Canned Mackerel
9. 1 ½ cup of gari
10. 2 eggs
11. Quarter cup of cooking oil
12. A tablespoonful of tin tomato paste
13. Maggi cube (optional)
Making the Sauce
The sauce has to be on point for the dish to be great.
1. Add the sliced red onions to the heated oil and add a teaspoonful of curry. I always caramelize my onions. This means, the onions under medium-heat become transparent to the point of sweetness. Taste one and see. Thats my secret to a great sauce.
2. Add the tomatoes which you can choose to blend but I chopped up into cubes for more character.
3. Whoosh in a tablespoonful of the ground red pepper.
4. This is where I add my tin tomato paste as I’d rather have it cook with the tomatoes. Some choose to add it to the onion first before the fresh tomatoes.
5. Sprinkle in the oregano. I chose oregano due to its aromatic nature and how it gives my dish a ‘pizza’ taste.
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