Place the garden eggs, green bell peppers and scotch bonnet peppers in a food processor and blitz on medium speed until fully chopped. Transfer content to a mixing bowl and set aside.

In a medium sized pot, heat up palm oil on medium heat for about 30 seconds.

Sauté onions and garlic for 30-45 seconds or until fragrant.

Next add chopped tomatoes and stir fry for a further 3 minutes.

Then add kpomo, shredded smoked fish, ground crayfish, crayfish seasoning cubes, ground pepper and continue stir frying for a further 3 minutes.

Afterwards, add chopped garden eggs, 1 cup of water and salt to taste, stir to combine. Cover the pot and allow it to cook for a further 7 minutes.

Garnish with fresh parsley leaves and serve with steamed yams or plantains.