Garden Eggs Stew
Growing up garden egg stews are portrayed as one of the healthiest meals in an African home. The oily nature of the stew allows it to go smoothly with boiled yam.
10 small garden eggs (You may substitute for 3 large egg plants. They have the same taste.)
1/2 onion chopped
2 plum tomatoes (A small can of tomato sauce is fine)
1 small hot pepper (Add more if you prefer a more spicier stew)
2 cubes of Maggi
Chopped Kobi (A type of salted dehydrated fish from Ghana. You can use smoked/canned mackerel)
1/2 cup palm oil (red oil)
1 tbsp peanut butter for more flavor
First, boil the garden eggs or egg plants (whichever one you are able to get) in a pot of water for about 8 to 10 minutes. If you are using egg plants, make sure to peel the skin off before boiling it.
While the garden eggs are boiling, in a separate pot, put the palm oil on a medium heat.
Add the chopped onions and let it fry for about 30 seconds. Then add the dry salty fish and fry until the onion has a brownish color.
Once the onions are brown, it’s time to add the tomatoes. I used a can of tomato sauce for this one. If you are using fresh tomatoes, you can either blend or chop them into small cubes. Let this cook until you see the oil gathered on the top and the water has evaporated.
Add the Maggi cubes (seasonings). If you chose to use mackerel instead, this is the time to add it.
At this time, check on the garden eggs. Once it’s done cooking, take the skin off and blend with the peanut butter. If you would like to have more texture, you may intermittently pause the blender throughout this blending process.
Add the mixture to the pot of tomato sauce with about 1/4 cup of water and allow it to simmer for 10 minutes on a low heat. Stir occasionally to make sure that the bottom doesn’t stick and burn.
Garden egg stew goes very well with some soft boiled yam.