Garden Egg Stew
Garden egg stew is a Nigerian sauce built on mashed garden eggs, the small pale eggplants that cook down to a soft, slightly bitter base. Palm oil gives it a deep orange color and a rich, earthy taste, while smoked Titus fish adds savor that salt alone cannot. Peppers and tomatoes keep the sauce bright. Spoon it over boiled plantain, yam or potato, which soak it up well.
Instructions
Wash the garden eggs with salt, then cut them into smaller pieces. Boil them in salted water for 10 to 15 minutes, until they are soft.
Drain the garden eggs and mash them until no large pieces remain.
Heat the palm oil in a pot over medium heat. Add the chopped onion and cook until it softens, then stir in the chopped peppers and tomatoes and cook for 10 minutes.
Add the shredded smoked fish, along with the crayfish, dried shrimp and chilli pepper if you are using them. Stir in the chopped basil and salt to taste, cover the pot, and cook for 5 minutes.
Stir in the mashed garden eggs, cover again, and cook for another 5 minutes.
Serve hot with boiled plantain, yam or potato.
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