Garden Egg Stew is one of the most popular stews found in the cuisine of most African countries including Ghana, Nigeria, Tanzania, Cameroon and Senegal.
Garden egg stew is known by Nigerians as Nigerian Eggplant Sauce and Njakatu stew by Cameroons. African Eggplant or garden eggs are the main ingredients used in the preparation of this delicious delicacy.
How to make garden egg stew
10 medium garden eggs
1 large onions
5 medium tomatoes
½ cup of red oil
1 seasoning cube
Wash and cut garden eggs into halves and boil in hot water over high heat for 10 minutes.
Blend tomatoes, ½ onion, ginger, pepper and garlic and debone smoked fish as garden egg cooks on fire
Add palm oil in a saucepan on medium heat. Add ½ sliced onions and fry for 30 seconds. Then add blended tomatoes, pepper, ginger and garlic to frying onion when onion is brown. Add seasoning cube to taste. Cook and stir regularly for about 10 – 15 minutes.
Once garden eggs are cooked, remove outer layer and seed (optional). Mash or blend garden eggs into rough paste.
Add mashed or blended garden eggs to stew on fire and add some salt to taste if seasoning isn’t enough.
Add deboned salmon, stir and allow stew to simmer and cook through on low heat for 10 to 15 minutes.
Enjoy your garden egg stew with yam, plantain, cocoyam or rice.