Garden Egg Stew

Ingredients

• 6 garden eggs (aubergines) 6 garden eggs (aubergines)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 red bell peppers, chopped 2 red bell peppers, chopped
• 2 scotch bonnet peppers, chopped 2 scotch bonnet peppers, chopped
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• 2 cups (470ml) vegetable stock 2 cups (470ml) vegetable stock
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the garden eggs and cut them into quarters. Place them in a bowl of salted water to prevent discoloration.
2. 2.
   Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
4. 4.
   Stir in the chopped tomatoes, red bell peppers, and scotch bonnet peppers. Cook until the vegetables are soft and well combined.
5. 5.
   Add the ground crayfish, dried thyme, curry powder, paprika, and salt. Stir well to coat the vegetables with the spices.
6. 6.
   Drain the garden eggs and add them to the pot. Pour in the vegetable stock and bring the mixture to a simmer.
7. 7.
   Cover the pot and let the stew cook for about 20-25 minutes, or until the garden eggs are tender.
8. 8.
   Once the garden eggs are cooked, use a fork to mash some of them to thicken the stew.
9. 9.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro.
10. 10.
    Serve the Garden Egg Stew hot with boiled yam, plantains, or rice.

Treat your ingredients with care...

• Garden eggs — Soaking the cut garden eggs in salted water helps to prevent discoloration and also enhances their flavor.
• Palm oil — Use authentic red palm oil for an authentic taste and vibrant color in the stew.
• Scotch bonnet peppers — Adjust the amount of scotch bonnet peppers according to your spice tolerance. Remove the seeds for a milder heat.

Tips & Tricks

• For a smoky flavor, you can roast the red bell peppers and scotch bonnet peppers before adding them to the stew.
• If you prefer a smoother texture, you can blend the stew after cooking.
• Feel free to add your choice of protein such as fish, meat, or shrimp to make it a heartier meal.
• Serve the stew with a side of fried plantains for a delicious combination of flavors.
• Leftover stew can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Garden Egg Stew hot with a side of boiled yam, plantains, or rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Garden Egg Stew in a vibrant bowl, allowing the rich red color of the stew to stand out. Garnish with a sprig of fresh cilantro for an appealing touch.