Garden Egg Stew

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Garden Egg Stew originated in the northern Volta region of Ghana, and has become a favorite meal nationwide.

Garden Egg Stew

(Photo Attributed to Author: Kwameghana)

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)
  1. 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.
  2. Heat the palm oil in a cooking pot, over medium flame, for about three to five minutes.
  3. Dice one onion and sauté for three minutes, or until softened, translucent, and fragrant.
  4. Add and stir in the cayenne pepper powder and nutmeg to the pot and let it simmer for three minutes.
  5. Now add and stir the dried shrimp and smoked fish into the pot.
  6. Use an electric blender to blend the tomatoes, habanero pepper and the other onion, then add the blended mixture into the pot.
  7. Adjust the flame to a lively simmer, and let the combined sauce mixture simmer for about 15 minutes.
  8. Now add and stir in one cup of water to the sauce and let simmer for another 20 minutes.
  9. Next, add and stir in the fish, crushed Maggi cubes, and diced garden eggs.
  10. Let the stew simmer for another 30-40 minutes on low heat.
  11. Serve your Garden Egg Stew with banku, kenkey, or fufu.