Remove miro from the stalks. Wash and put to boil with 1/2 cup of water and 1/2 tsp of baking powder. Boil for 20mins

While boiling fry the onions until golden brown. Add tomatoes cover and stir until soft. Add salt and stir.

Drain off excess water. Then add in the tomatoes in the jiko.

Add in cream and stir well.

Boil for 5 minutes then serve.