Blend the tomatoes, place in a large pot and simmer on a gentle heat until it is a paste.
Heat up the palm oil, then add in the toolu beef followed by the anchovies.
Blend the onion ginger, garlic and pepper together. This is called the meko. Set aside the meko for use later.
Now add in the sliced onion to the palm oil and let it fry for about 2minutes until it has softened and started to caramelised.
Add in the meko and fry for about 3 minutes. Then add in the spice blends and fry for another minute.
Now add in the simmered tomatoes, add a bit of water to help loosen upthe stew. Cover to let is gently simmer and cook down.
When the water has simmered out of the stew, taste and correct seasoning with salt.
Add in the dried shrimps and allow the flavours to infuse for about a minute.
De bone the tuna & mackerel and break up into smaller chunks.
Add in the de-boned tuna & mackerel. Stir well and correct seasoning with salt if needed. Also add in extra scotch bonnet pepper and sliced spring onions.
Cover and let is simmer for about 5 minutes to allow the flavours to infuse and marry beautifully.
Serve the stew with some rice or boiled ripe plantains.
