This simple and delicious garden egg stew recipe is so versatile and has a ton of flavor. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). Also known as Nigerian eggplant sauce or aubergine stew, eggplant is the main ingredient of this garden egg stew recipe.
This soup is perfect if you're plant-based, need an allergy-friendly dinner party recipe, or just want to pack tons of veggies into one meal. It reminds me of growing up in Nigeria, eating big green African eggplants (also called garden egg) which I loved; and making stew with what we had left to serve with boiled yam.
Garden eggs are small eggplants grown in West Africa. They get their descriptive name from their appearance. Hanging on vines, these small eggplant look like eggs. They’re similar to Thai eggplants in size and taste and have a slightly “tangier” flavor than the more familiar eggplant (also called aubergine). African eggplants have a slightly bitter taste that blends perfectly with this stew's rich, savory flavors.
While it might be called garden "egg" stew, there aren't actually any eggs in it. I use an immersion blender to puree the eggplant.
Now, there is no African green eggplant available for me to buy; but there is aubergine; which unfortunately I can’t enjoy raw, but still makes a good substitute for African eggplant in the stew. My eggplant stew was prepared with Aubergine. in the US, it is called eggplant. As a child, we only ever ate eggplant stew with yam, but I now use it as a sauce for a lot of things.
Read also: Baskets from Ghana
It is great with chips, on rice or pasta; and sometimes, I even eat it as soup. The tender texture of the cooked eggplant absorbs flavours and oils which makes it a very versatile food ingredient. Nigerian eggplant stew is super tasty, easy to prepare and does not require a blender.
Much like most of the dishes in West African coastal countries, fish in various forms is included as a source of protein. Super tasty eggplant stew with smoked mackerel is a Nigerian recipe which is perfect as an accompaniment, a side dish, or on it own.
Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges.
The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do!
We Enjoyed The Authentic Ghana Garden Egg Stew Quick Easy & Tasty Recipe For The Family #ghana
Ingredients
- 6 garden eggs
- 2 roma tomatoes
- 1 red bell pepper
- ½ habanero pepper
- 15 Thai eggplants aka green garden-egg
- 6 plum tomatoes
- 1 large white onion
- ¼ cup palm oil
- 1 scotch bonnet pepper chopped
- 340 g smoked mackerel the equivalent of one large mackerel skinned and deboned
- 1 tsp chicken/ vegetable bullion
- 1 small handful of Clove basil aka Nigerian scent leaf/Thai basil
- Salt to taste
- Optional: 2 tbsp dried shrimp - Nigerians
- Optional: Extra dried chilli-pepper
- bouillon powder
- ground crayfish
- cayenne pepper
- salt
- black pepper
Marinade for fish:
Read also: Ghanaian Business Profile: Franko Trading
- 1 teaspoon lemongrass
- lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Prep - Remove stems and peel eggplants and chop into big chunks. If using Thai eggplants, cut into quarters.
- Boil eggplants in salted water for 10-15 minutes until fork tender. Drain and transfer to a bowl.
- Mash eggplants until slightly chunky (like crushed tomatoes). Halve and slice onion into ¼-inch crescents.
- Place tilapia filets in a plastic bag, add marinade seasonings, and refrigerate for 30 minutes to an hour.
- Slice each eggplant into quarters and add to a large pot. Pour in enough water to cover the eggplant. Boil for 10 minutes or until tender, then drain the eggplants. Using a small mortar and pestle or immersion blender, puree the eggplant. Coarsely blend or chop the tomatoes and peppers.
- Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.
- Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.
- Add the can of tomatoes, broth, and palm oil, cook for 5 minutes.
- Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes.
- Prep the Garden Eggs/Eggplants: To prep the garden eggs/eggplants , take off the stems, wash and quarter each then boil in salted water for 10- 15 minutes.
- While the garden eggs/eggplants are boiling, slice the onions into half-moons, dice the tomatoes, roughly chop the basil, and flake the fish.
- Once the garden eggs/eggplants are fork tender, drain them, and mash them with a potato masher or a fork. They should be the consistency of crushed tomatoes, only slightly chunky.
- Make Sauce - In a deep saucepan, heat oil over medium-low heat. Fry onion and chili pepper for 5 minutes. Add tomato and cook until the sauce thickens and oil starts to raise to the top, about 15-20 minutes. Add in mashed eggplant and cook 5 minutes more. Stir in crushed bullion cube and basil, then mix in the dried shrimp and add the fish filets. Reduce heat to low, cover, and cook until fish is cooked through, about 5 minutes.
Stew the Onions, Peppers and Tomatoes
In a deep saucepan, heat up the palm oil for 2 minutes (be careful not to heat the oil for too long or over high heat, unless the oil will bleach), and gently sauté the onions and scotch bonnet peppers until it is softened and starting to brown ever so lightly on the edges of the onions.
Add in the tomatoes, and cook over medium heat for about 20 minutes, or until the sauce thickens, and the oil starts to raise to the top.
Stew the Crushed Garden Egg/Eggplants
Add in the mashed eggplant, and continue cooking on low-medium heat for five minutes.
Add in the smoked mackerel, dried shrimp, and bullion, stir and continue to simmer on low heat.
At this point, taste the stew, and adjust for salt, and if you are like me add some extra dry pepper for a little bit more heat. Stir in the chopped basil, and turn off the heat.
Read also: Ghana Soccer Jersey
Serve warm with a side of your favorite carbs.
I paired this garden egg stew/ Nigerian eggplant sauce with fried plantains, but it also goes well with boiled plantains, boiled or fried yams, boiled or fried potatoes, and even rice.
For the best flavor and texture, use fresh, firm African eggplants. Some people prefer to peel the garden eggs before cooking to reduce bitterness. Add proteins like fish, chicken, or beef for a heartier stew.
Enjoy this Nigerian garden egg stew with some rice or bread.
Tips for Storing and Reheating
Allow the garden egg stew to cool to room temperature before storing. Pour your stew into an airtight container, then store it in the refrigerator for up to 4 days. Reheat the stew in a pot over medium heat with a little water.
Frequently Asked Questions
Is eggplant same as garden egg?
Yes. Garden egg is what the eggplant is natively called in Nigeria and many parts of West Africa.
What is a garden egg called in America?
In America, Nigerian "garden eggs" are referred to as eggplants.
What is the difference between a garden egg and an eggplant?
While you can substitute garden eggs with standard eggplants in this recipe, garden eggs can be green, white, or both white and green. Typical American eggplants are purple.
Why is my garden egg stew bitter?
If you use green eggplants, your stew might be bitter. If you don't want it bitter, you can use white garden egg or purple aubergine. be peeled to reduce bitterness. bitter skin, then you must peel before cooking.
How do you preserve fresh garden eggs?
You can preserve garden eggs by placing them whole in the freezer, which will keep them fresh up to 6 months (in my experience)
How long does it take to boil garden eggs?
You can soften garden eggs by boiling them for about 15 to 20 minutes.
Please be sure to rate my Nigerian eggplant sauce recipe and leave a comment below if you tried it! You can catch some behind the scenes action, my shopping hauls, personalized tips and friend-only recipes with videos on my Instagram. Also pin this recipe for later and explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends!
If you are looking for other delicious, Nigerian inspired recipes, then you must check out my e-book - 25 From 30.
| Nutrient | Amount |
|---|---|
| Calories | 235kcal |
Popular articles:
tags: #Ghana
