Rice.

Add water in a pot, then put on fire.

Once the water is heated, add rice.

Allow to parboil for 5-10mins.

After parboiling, bring down rice, then wash.

Add adequate amount of water back in pot, add salt, then add rice back in. Cook till it's soft. Drain or allow water to dry up.

Garden egg stew.

Get your ingredients ready, stem your beef for 5mins.

Wash your garden egg, remove head, then put into a pot with medium water, add pinch of salt, then allow to boil for 10mins.

Drain water from the boiled garden egg, then add into mortar or blender, pound or blend till it's partly smooth.

Wash your tomato and pepper, pound and blend into little chunks.

Put a pot on low heat, allow pot to dry before adding palm oil. Add your diced onions into the oil, allow to boil for 2-3mins.

Add tomato paste, stir, then allow to cook for about 2mins.

Add your blended tomato and pepper in, add your ingredients (salt, maggi, curry, nutmeg, pepper) allow to cook for 2mins before adding the garden egg paste. Stir, then allow mixture to cook for 5mins.

Add little water, then add washed scent leaf, and crayfish or prawns,and beef into the mixture.

Allow to boil for 2mins.

Your taste garden egg stew is ready to be served with your rice or preferred side dish.