Garden Egg Stew
The garden egg is commonly found in West Africa and the Caribbean. It is a type of the eggplant which is commonly known as aubergines in the UK. The garden egg comes in different varieties including green, white, and white with green stripes. It is low in calories but rich in fibre, which makes it a great addition to any meal. In some parts of Nigeria, garden eggs represent friendliness, and are used to welcome guests.
The garden egg stew is a flavourful and nutritious dish that showcases the versatility of the garden egg. This traditional dish is not only delicious; it is also rich in dietary fibre, a crucial component of a healthy diet. Typically, the dish includes tomatoes, onions and peppers. Leafy greens are sometimes added to boost the nutritional profile. The eggplant can be used as a substitute for the garden egg since they belong to the same botanical family. This dish is usually paired with boiled yam or plantains.
Whether you’re cooking for yourself or your family, this simple recipe is sure to be a hit. So next time you’re in the mood for something hearty and healthy, give it a try—you won’t be disappointed!
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
500g garden eggs (you can substitute with aubergines)
2 medium onions
3 medium tomatoes
1 red bell pepper
½ Scotch bonnet pepper, chopped (optional)
2 garlic cloves, minced
2 tablespoons palm oil or olive oil
1 teaspoon ground crayfish (optional, for added flavour)
1 teaspoon paprika
1 teaspoon thyme
½ vegetable bouillon cube
Salt to taste
200g fresh spinach (optional)
Method
Cut the eggplants/aubergines into small pieces. Steam for about 10 - 15 minutes until soft. Alternatively you can boil the eggplants if you don’t have a steamer. Drain and then mash roughly leaving aubergines with chunky bits. Set aside.
Put the tomatoes, red bell pepper, ½ scotch bonnet pepper and 1 onion into a blender. Add a splash of water and blend roughly.
Chop the remaining onion.
In a large pot, heat the palm oil or olive oil over medium heat. Add the chopped onions and garlic, and sauté until translucent, about 3-5 minutes.
Add the blended pepper mix and cook for 5 minutes stirring occasionally to prevent sticking.
Add the ground crayfish (if using), paprika, thyme, and vegetable bouillon cube. Stir well and allow the mixture to simmer for another 5 minutes.
Add the boiled eggplant to the pot and stir everything together. Allow the stew to cook for an additional 10 minutes. Adjust with salt as needed.
Add the spinach and stir into the stew during the few minutes of cooking.
Remove the stew from heat and serve hot with a side of boiled yam or plantain.
Pictures courtesy of:
https://www.yummymedley.com/nigerian-eggplant-stew/
