Nigerian Egg Stew
Photo: Edithobayaa1, CC BY-SA 4.0
Nigerian egg stew is a quick pan dish of eggs scrambled in palm oil with onion and chile. The palm oil gives the eggs a deep orange color and a rich, savory flavor that plain butter or vegetable oil cannot match. Ready in about seven minutes and enough for three people, it is eaten with boiled yam, cocoyam or potatoes, which soak up the spicy, oily curds.
Instructions
Set a frying pan over medium heat and add the palm oil. Let it warm until it is fluid and glossy.
Stir in the ground chile pepper, chopped onion, crushed maggi cube and salt to taste. Cook briefly so the onion softens and the seasoning dissolves into the oil.
Beat the eggs in a bowl until the yolks and whites are fully combined. Pour them into the pan and stir.
Keep stirring for a few minutes, until the eggs are set into soft curds and no raw liquid remains.
Serve straight away with boiled yam, cocoyam or potatoes.
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