This is a traditional West African recipe for a classic fried blend of green tomatoes, green chillies and green bell pepper cooked until soft and served as a condiment.

See how to prepare this classic dish after the cut...

Ingredients:

6 green tomatoes, diced
1 spring onion, diced
6 green chillies, diced
1 green bell pepper, diced
4 tablespoon vegetable oil
300ml water
60ml of vegetable oil
3 tablespoon chopped coriander leaves (can substitute with spinach)
2 ripped avocado, diced
1 lime, quartered

Preparation:

Fry the tomatoes, onion, chillies and bell pepper in 4 tablespoon vegetable oil until the onions begin to soften the add the water and cook until all the water has evaporated and the tomatoes and bell pepper has softened.

Once the mix is almost dry add the 60ml of vegetable oil and mix in. Cook on high heat until almost all the water left in the vegetables has gone

Allow to cool and stir-in the chopped coriander and avocado

Garnish with the lime and serve as a dip or as an accompaniment to fish

This also makes an excellent fish rub. If stored in a jar it will keep in the fridge for several weeks.