Add the chopped tomatoes, hot pepper, onion, curry powder and crumbled seasoning cube to a medium-sized pot. Cook on medium heat, stirring continuously for 5 minutes.

• 400g tinned chopped tomatoes
• 1 teaspoon hot pepper powder
• 170g red onion, diced
• 1 teaspoon curry powder
• 1 low-salt seasoning cube (5g)

Stir in the garden egg, yellow and red peppers, and locust beans. Cover and cook for a further 8 to 10 minutes on medium heat.

• 70g garden egg (white aubergine), chopped
• 100g yellow bell pepper, deseeded and chopped
• 100g red bell pepper, deseeded and chopped
• 25g locust beans (also called iru, dawa-dawa or ogiri)

Cover and cook on medium heat

Add the prawns and kale, and sprinkle in the dried crayfish. Stir well to combine all the ingredients, then cover and allow to steam on low heat for 7 minutes.

• 200g peeled prawns
• 150g kale, washed and chopped
• 20g dried crayfish

Cover and steam on low heat

To make the fufu, add the porridge oats and cold water to a food blender. Allow to soak for a minute or so and then blend until smooth. If you like a more coarse texture, blend for less time.

• 250g porridge oats
• 300ml cold water

Pour the mixture into a non-stick pot and cook on medium heat, stirring continuously until it starts to thicken. Once the oats become more solid and dough-like, stir more forcefully, pounding the mixture for 3 to 4 minutes, until it becomes thick and stretchy. The mixture can burn easily, so don't take your eye off it!

Lower the heat and use the wooden spoon to create 4 or 5 wells in the mixture. Add 150 to 200ml of boiling water, then cover the pot and allow to "cook" on low heat for 5 minutes.

• 200ml boiling water

Cover and cook on low heat

Carry on mixing for another 3 to 4 minutes using a pounding motion until you have a soft, sticky "dough". Remove from the heat, divide into portions and serve with the kale riro.