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.