Liberian Eggplant Stew
Liberian eggplant stew is a one-pot dish of eggplant simmered with tomato, peppers and your choice of meat or fish. Palm oil gives the base its color and a savory depth that vegetable oil cannot match. The recipe is flexible: beef, chicken, goat, tilapia or catfish all work, and a chopped hot pepper sets the heat. Spoon it over rice or serve it with fufu to soak up the sauce.
Instructions
Heat the palm oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
If you are using meat, add the pieces and cook them until browned on all sides. If you are using fish, remove any bones first and add it to the pot with the liquid in the next steps.
Pour in the broth or water and bring it to a simmer. Stir in the diced tomato, bell pepper and the hot pepper if you want heat, so everything is well mixed.
Gently add the diced eggplant and stir it through the other ingredients. Season with the ground pepper and salt, then taste and adjust to your liking.
Simmer the stew for about 20 to 25 minutes, stirring now and then so nothing sticks and everything cooks evenly. It is ready when the eggplant is tender and cooked through.
Take the pot off the heat and let the stew rest for a few minutes before serving, with rice, fufu or bread.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
