* In a clean sauce pan, fry the garlic, ginger and some slices of onions in hot vegetable oil for 2 minutes. * Add the blended pepper, onions, tatashe, tomato paste and fry for 6 minutes, stir well. * Add stock, seasoning, curry, thyme, stir well and cook for 2 minutes * Crack whole eggs one by one and drop into the sauce, sprinkle chopped spring onions into the sauce and cover. Reduce the .
* In a clean bowl mix the beans paste with all the ingredients and seasoning. * Add oil and warm water, mix to a soft consistency. * Wash the leaves, wrap spoons full of the mixture in the clean leaves and fold neatly. * Steam for about 1 hour * Serve with ogi.