Ntrowa Abomu



Ntrowa Abomu

Sauce made prepared with grounded garden eggs and palm oil and garnished with salted tilapia, avocado pear, onions.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauces & Dips
Cuisine African
Servings 5 people


  • Sauce Pan
  • Earthenware bowl
  • Tapoli
  • Frying Pan


  • 300 g Garden Eggs
  • 8 Petite Bell Pepper Kpakposhito
  • 1 Small Onion Chopped
  • 2 Small Tomatoes Charred
  • 1 Chunk Momone (Charred)(Stinky Fish)
  • 1 Tsp Salt
  • 1 Cup Palm Oil
  • 1 Medium Onion Sliced
  • 1 Medium Dried Salted Tilapia Boiled
  • 2 Hard Boiled Eggs
  • 1 Medium Avocado Diced


  • Pour the garden eggs into a saucepan.
  • Add water and let cook for 10 minutes.
  • Pour kpakposhito into an earthenware bowl (asanka).
  • Add onion and grind into a smooth paste.
  • Add charred tomatoes, grind in, then add charred stinky fish and grind.
  • Add the cooked garden eggs, grind, add salt to your taste, then set aside.
  • Heat palm oil in a small saucepan over medium heat.
  • Add sliced onion, stir and let sweat for a minute.
  • Pour the hot oil on garden eggs mixture and stir in.
  • Top with boiled salted tilapia, hard boiled eggs, avocado and onion slices.
  • Abomu is ready. Serve with boiled yam, plantain or any side of your choice.


Keyword Abomu, Garden Eggs, Ntrowa

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