Cut garden eggs into cubes.
Wash and set aside.
Wash garden egg leaves with salted water.
Cut into julienne slices and set aside.
Heat palm oil in a saucepan over medium heat, add onions, stinky fish (momone), stir and cook for a minute.
Add garlic, tomatoes, stir and let it simmer for 3 minutes.
Then add kpakposhito and let simmer down for 5 minutes.
Add cleaned smoked salmon, garden eggs, stir, cover and let it cook for 7 minutes.
Add the garden eggs leaves, cover and let it wilt for 3 minutes.
Stir to mix with the stew, adjust salt to your taste and let it simmer for another 2 minutes.
Garden eggs stew ready.
Serve with boiled green plantain or yam, etc.