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.
what you need
1 Tbs fish powder
1Tbs shrimp powder
2 Tbs tomato paste
2 cups blended fresh tomatoes
1 large onion
2 large onion, sliced
Handful of scotch bonnets (adjust)
3 garlic cloves
1 thumb size ginger, peeled
3/4 to 1 Cup veg oil
2 large smoked mackerel
2 medium koobi* (see note)
5 large eggs
*Koobi is a of salt cured and dried tilapia
Blend the onion, pepper, garlic and ginger 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 medium sized chunks and set aside.
Boil koobi in a small amount of water, about 3/4 cup until soft, about 10 mins then remove from water. Save 3 tablespoons of the stock. Remove all bones and tear koobi into small chunks.
In a hot pan over medium heat, add oil and 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 blended mixture. 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.
*If too sour for whatever reason, add a pinch of sugar though the shrimp powder will incorporate some sweetness. Serve with boiled yam, rice or bread.