Wash the dagaa with hot water.

Put them in a cooking pot and boil them for 20 minutes on low heat.

Drain the remaining water, then add the cooking oil, enough to fry them to golden brown.

When you get the browny look,add your chopped ingredients plus some salt, apart from tomatoes.

Mix slowly to ensure that you don't break the dagas in small pieces, they may not be presentable.

When the ingredients are well browned, add the tomatoes and cover...allow it to simmer for two minutes.

When the tomatoes get soft, mix gently...