Garden egg stew
Garden egg stew, from above
Non vegGhana

Garden egg stew

Small white aubergines stewed in palm oil with salted fish and eggs. Ghana's everyday pot.

45 minTime
18 gProtein each
mediumSpice
Garden eggs2 chapters · 1 min read

Make it your way

Grandma's wayGarden eggs, palm oil, salted fish and eggs.
The original
313kcalsame
18 gproteinsame
6 gfibresame
45minutessame

Classic garden egg stew.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)600 g garden eggs (small white or green aubergines)
Red palm oil4 tbsp
Onion1 large, chopped
Tomato3, blended
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, blended
Gingerthumb, grated
Dried salted fishkoobi (salted tilapia) or smoked fish, flaked
Egg4, hard boiled
Saltto taste

Method

4 steps
  1. 1Boil the garden eggs whole for 10 minutes, peel or leave the skin on, and mash coarsely.
  2. 2Heat the palm oil, fry onion and ginger, add tomato and pepper and fry until thick.
  3. 3Add the salted fish and mashed garden eggs and simmer 10 minutes.
  4. 4Add the halved eggs and heat through.
Serve it like this

Spoon the stew beside boiled yam or plantain, eggs on top, with sliced avocado if you have it.

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Make it a meal

What goes with Garden egg stew: a bread or rice, a side, something to drink and something sweet.

Bread or rice Waakye70 min
Bread or rice Methi thepla40 min
With a main Kenkey with fried fish200 min
On the side Shito90 min
On the side Coconut chutney10 min
A little snack Kelewele30 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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