Rinse whole smoked fish using warm water.

Remove the head, skin and stomach contents and discard, rinse inside the belly and remove the bones.

Flake fish into sizeable chunks.

Pick and wash green leaves, shred and set aside.

Chop onions, spring onions, scotch bonnets and tomatoes, crush the clove of garlic.

In a saucepan over medium heat, add vegetable oil, when hot, add chopped onions.

Fry onions until soft, add garlic, the white of spring onions, fish flakes and salt.

Stir and fry until the fish has dried a little.

Add tomatoes and stock cube, fry until tomatoes have softened, about 3 minutes.

Add the shredded green with 2 tablespoons of water.

Cover and cook over medium-low heat until the greens have softened.

Stir gently and taste for salt.

Take off the heat.

Served with boiled sweet or Irish potatoes, East African chapati, rice, roasted plantains etc.