Per boil rice with salt

In a pot add in vegetable oil, scotch bonnet and tomato paste

Saute for 3-5 mins

Add in water. Add curry, thyme and maggi seasoning

Let it start to boil

Add in per boiled rice. Mix everything together

Make a little hole in the pot put foil paper and burning charcoal

Cover the pot lid with foil paper and let the rice cook for about 10 mins

Boil the egg with a littke salt. Let it slightly cool before breaking it

Peel the plaintain add a little salt and fry till golden brown and serve