Cookbook:Garden Egg Stew
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Garden Egg Stew | |
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Category | Nigerian recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | African cuisines
Garden egg stew, also galled garden egg sauce, is a Nigerian stew.
Ingredients
[edit | edit source]- Garden eggs
- Salt
- ¼ cup palm oil
- 1 large onion, chopped
- 3 red bell peppers, chopped
- 6 fresh tomatoes, chopped
- Nigerian smoked Titus fish, shredded
- Ground crayfish (optional)
- Dried shrimp (optional)
- Dried chilli pepper (optional)
- 6 Thai basil leaves, chopped
Equipment
[edit | edit source]Procedure
[edit | edit source]- Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.
- Drain the garden egg, and mash it.
- Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes.
- Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.
- Add the mashed garden egg. Cover, and cook for 5 minutes.
- Serve with boiled plantain, yam, or potato.