¼ cup Palm Oil or Vegetable Oil
1 maggie cube
1 chopped onions
3 large diced tomato
Long grain rice
Heat the oil in a medium pan and fry the onions and garlic until golden. Add pepper and the tomatoes.
Cook for 10 to 15 minutes on low heat, stirring regularly but not continuously.
Wash kontomire and cook until it becomes soft.
Wash salmon, remove all bones and break into pieces and add to the stew.
Pour agushie in a bowl, add salt and stir. Add the maggie cube and mixture to the stew
Drain any water from thawed out kontomire and add the it to stew. Cover and simmer on low heat for 10 to 15 minutes.
Stir regularly, taking care not to break up the fish too much.
Allow to simmer under low heat.
Boil water, add salt and rice.
Serve rice with sauce