Par boil the rice, wash, cook with salt and set aside

Wash the plantains, cut into desirable size and fry. Set aside

Chop the tomatoes, peppers and onions.

Soak the stock fish in hot water till soft, then wash it, put into a clean pot with the diced pomo. Season and cook for 15 minutes.

Clean and Debone the smoked Titus fish.

Wash and cut the green.

Put a clean pot on heat, add cooking oil, once it heats up, add the chopped onions, a spoon of garlic ginger paste then add the iru. Stir and allow to fry together for about 2 mins then add the chopped tomatoes and pepper.

Add a spoon of salt, a spoon of curry, 2 stock cubes, stir, cover the pot and allow to cook for about 15 mins, or till the oil rises to the surface of the sauce.

Add the cooked stock fish and pomo, also add the stock. Add the smoked fish too.

Cover and allow to cook for another 5 mins.

Add the chopped vegetables (alefo). Stir to combine, taste for seasoning then turn off the heat.

Serve the sauce with steamed rice and fried plantains.

Enjoy.