In a clean sufuria, put your omena and add a cup of water. Put it on fire and boil for 5 minutes then sieve and let the water drain.

In a clean cooking pan, add oil and let it cook then add the omena and cook until crispy dry or until color turns to golden brown.

Add chopped onions, then tomatoes, finely chopped, mix it well. Then add a pinch of salt to taste.

Best served warm with ugali.