Garden Egg Stew originated in the northern Volta region of Ghana, and has become a favorite meal nationwide.
Garden Egg Stew Recipe-
- 9 garden eggs (The African version of the eggplant, they are smaller than the European or American eggplants – about the size of a turkey egg. You could substitute baby eggplants and get the same effect if you can’t get the true African Garden Eggs locally)
- 2 Maggi cubes, crushed (a must ingredient, special African seasoning spice, for the true, authentic Ghanaian Flavor)
- 8 large tomatoes or 1 can of tomato puree
- 2 large white onions, peeled and diced
- 1 tbsp. of cayenne (red pepper powder)
- 1 habanero pepper
- 1 tsp. of nutmeg
- 1 (grated) small (about 1″ length) ginger root
- 1/2 lb. of smoked fish – mackerel is used most often
- 1 cup of dried shrimp
- 1 cup of red palm oil (another must have ingredient for authenticity and true flavor)
- Salt (to taste)
- Boil the garden eggs for 12-15 minutes, then remove the skin and seeds. Dice them and place in a bowl; set aside for now.
- Heat the palm oil in a cooking pot, over medium flame, for about three to five minutes.
- Dice one onion and sauté for three minutes, or until softened, translucent, and fragrant.
- Add and stir in the cayenne pepper powder and nutmeg to the pot and let it simmer for three minutes.
- Now add and stir the dried shrimp and smoked fish into the pot.
- Use an electric blender to blend the tomatoes, habanero pepper and the other onion, then add the blended mixture into the pot.
- Adjust the flame to a lively simmer, and let the combined sauce mixture simmer for about 15 minutes.
- Now add and stir in one cup of water to the sauce and let simmer for another 20 minutes.
- Next, add and stir in the fish, crushed Maggi cubes, and diced garden eggs.
- Let the stew simmer for another 30-40 minutes on low heat.
- Serve your Garden Egg Stew with banku, kenkey, or fufu.