This here is produced using basic fixings however the completed sauce is a good sauce loaded with rich hearty African flavors.
1 medium-size onion,
5 Kpakposhito (Pettie Belle Chili) or any stew of your decision and as you would prefer),
2 Medium-sized new tomatoes,
Piece of Koobi (salted dry tilapia)
Around 15 little nursery eggs or 8 major ones
2 Maggie 3D shapes squashed into powder
Sardines/Grilled Mackerel/Fried Fish/eggs or any protein of your decision
1 scoop of Palm Oil
Wash the nursery eggs well, remove the green tail and make two cuts, the long way and most of the way to make quarters. In any case, don’t carve entirely through. Spot them in a pot.
Add the tomatoes, onion, pepper, and koobi to the pot and add barely sufficient water to steam.
Steam until the tomatoes, onions, and nursery eggs are delicate. Mood killer the warmth and keep any excess water left get-togethers steaming.
Spot the bean stew, onion, and a piece of the koobi in an asanka (pottery mortar) and pound it with the pestle. On the off chance that you don’t possess a mortar and pestle, you can mix, notwithstanding, you won’t get a similar surface and flavor.
Presently add the tomatoes to the mortar. Crush until it is very much fused with the onion combination.
Presently add the nursery eggs and crush into the blend. In case it is excessively thick, release it up with a bit of water from the steaming interaction.
Add the Maggie 3D shapes and check the flavoring now. You may not require any more salt now as the koobi is pungent. After this cycle, the sauce can be eaten with a bit of palm oil showered over it. In any case, I like to make it a stride further.
Spot the asanka on the hob and warm it up and add the palm oil. As the sauce warms up, the water in the sauce will bubble. In a few minutes, the air pockets will decrease in size and the oil will shape a layer on a superficial level. Alert, the asanka gets exceptionally hot and it continues to direct warmth in any event, when it’s removed the hob.
Check your flavoring and add a spot of salt if necessary. Add your decision of protein.
Serve this sauce with bubbled sweet potatoes, ready and unripe plantains, cocoyam, or bubbled rice. Enhancement with ready avocado pear and simply dig into it directly from the asanka! No compelling reason to plate it up appreciates the Asanka!