Garden egg stew is one of the most popular stews. The “egg” in garden egg stew comes from the fact that the colour, size and the oval shape of the garden egg is similar to that of an egg. As a food ingredient garden eggs are easy to find in Ghana, Nigeria, Tanzania, Senegal and in other countries across Africa. Even though traditionally it is said to bring blessings to those who use it in preparing their dishes, it is now touted more as a weight loss ‘vegetable’ .
Appetizing and simple vegetable dish! Stewed garden egg – this is essentially another version of the vegetable stew which is occasionally cooked. Vegetables are the same, but cooked in a different way and thus taste in a various way.
Garden egg and other vegetables in the stew remain the form but become soft. It turns out beautiful and bright. We recommend trying!
READ ASLSO: How to make Nigerian fruit salad?
Recipe for garden egg stew
- 400 grams of garden egg
- (Medium 2 or 1 large round)
- 250 g tomatoes
- (3 small)
- 250 g sweet pepper
- (2 medium size)
- 150 g carrots
- (2 small)
- vegetable oil, salt, spices,
- 1/2 tsp turmeric
- 2/3 teaspoon ground coriander
- a piece of fresh chili pepper or a pinch of ground (optional)
- 1/3 tsp asafetida (you can substitute onions or garlic if you eat)
- ground black pepper, a little bit of parsley
How to cook garden egg stew
Wash the vegetables, peel the carrots. If you want the garden egg also can be cleaned to make the stew creamier or may be just brushed.
You can take any sort you like. Cooking the garden egg stew is very simple.
Preparing the garden egg stew
Cut the eggplant into small parts not very finely, approximately 1.5 × 1.5 cm.
Place in a bowl and pour salt water (1 liter of water – about two tablespoons salt).
Put the plate on the top so they don't pop up. And leave for 20 minutes. Thanks to soaking the garden egg in the stew won't taste bitter, will not absorb excess oil and will better retain their shape while stewing.
At this time, carrots grate on a coarse grater, and sweet pepper cut into cubes.
Put the pan on the fire, pour as much oil to cover the bottom. When warmed up, add coriander, finely chopped one chili pepper (or powder) and turmeric.
Now spread the vegetables – carrots and sweet pepper (and chopped onions if you want). Parboil on medium heat for about five minutes, stirring occasionally.
Drain the garden egg from the water, rinse and gently spin. Add them to the skillet to lightly fried vegetables.
Cut the tomatoes and also put together with the garden egg.
Stir, cover with a lid and simmer the stew over medium heat 15-20 minutes until the garden egg becomes tender. Periodically stir.
Then sprinkle with salt and add black pepper to taste and any spices (or finely chopped a clove of garlic, if you like.
Stir it and keep a few more minutes a ready garden egg stew under a lid.
That's all! The cooked garden egg stew can be sprinkled with chopped parsley and served. Mind that this dish is even tastier cold than hot!
- READ ALSO: Ugwu And Garden Egg: Which Is More Better?