1 cup vegetable oil
1 onion, chopped
1/2 teaspoon garlic powder
1 cup all-purpose flour
6 eggs
1 teaspoon ground black pepper
1 teaspoon paprika
2 teaspoons Scotch bonnet pepper
1 teaspoon salt
1 teaspoon dried tarragon
1 teaspoon dried parsley, pitted and coarsely chopped
Heat oil in a large saucepan over medium heat. Saute onion until golden brown. Stir in garlic powder, stirring just enough to dissolve. Reduce heat to low; add flour, stirring just until browned. Stir in eggs, pepper, paprika, salt, tarragon and parsley.
Bring to a rolling boil, stirring constantly. Reduce heat to low; cook, stirring constantly, for 1 to 2 minutes. Reduce heat to medium; cook, stirring occasionally, for 1 minute.
Pour mixture into a 9x5-inch-square baking dish. Sprinkle with parsley and toss gently to coat. Cover, and chill overnight.