GHANAIAN GARDEN EGGS STEW RECIPE

Garden Eggs (Egg Plant or Aubergines) are rich in Pottasium Thiamin, Vitamin B1 and a good source of fiber to mention but a few. Garden Eggs do have a slight bitter taste and pairs well with boiled Yam, Plantain , Rice etc. It is a popular vegetable in West Africa including Ghana, Nigeria and at times are eaten raw. I try to use Garden Eggs as of the as I can and include it in most of my recipes, particularly when I prepare soup. This recipe is inspired by my Mum, using clear, unscented oil, Tomatoes, Fish and spices. You can be creative and use any Meat, Poultry or Seafood that you prefer, it's a must try.  

INGREDIENTS 

400g of Garden eggs

20ml of Rapeseed / Groundnut oil/ Sunflower oil

1 large sliced Onion 

30g of Tomato purée 

1 Habanero chilli 

1 stock cube

Blended 5 large Tomatoes

1 tablespoonful of a blend of Ginger, Onion, Garlic and Aniseed 

2 tinned Pink Salmon or any Fish of your choice 

2 chopped Green chillies

Salt to taste

METHOD 

Watch how to make this classic Ghanaian stew on my YouTube channel, ‘Ndudu by Fafa’ below;

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