This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Cut the stalk off the turkey berries, wash in salt solution and bring to a boil over medium heat for 7 minutes and set aside. Wash the salted tilapia and bring to a boil for 10 minutes and set aside.
Pour scotch bonnet pepper into an earthen ware bowl, add diced onion and grind into a smooth mixture. Add roasted groundnut, MAGGI seasoning and grind. Add the cooked turkey berries and grind into a smooth mixture.
Heat palm oil in a saucepan over medium heat, add the momone, sliced onion and stir until translucent. Take off heat and pour on the grounded turkey berries mixture. Stir to mix evenly and top with sliced avocado, eggs and cooked tilapia.
Kwahu nsusua ready. Serve with boiled plantain and cocoyam
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