Wash ginger, garlic, chili, one of the onions and three of the tomatoes. Drain, place in blender. Season and blend to a paste

Place the mix on the meat with and marinade for 10 minutes

Place the meat in a pan and cook gently for 10 minutes

Add tomatoe paste/puree and cook for 10 minutes. Add 500ml of water and simmer until the meat is tender

Dice and add the remaining three tomatoes, add the diced garden eggs and the last chopped onions. Cook for 30 minutes

Remove onions and tomatoes and pass it through the blender, then add to soup again. Bring to a simmer and season to taste

Serve with fufu, banku or rice