Garden Egg Stew...
Garden Egg stew is one quick and easy sauce that can be paired with yams. I like the slight bitter taste of Garden Egg stew. The fibre content of this vegetable is another reason I try to incorporate it in my diet.
There are many variety of garden eggs, the very green ones which are more bitter then the white ones which have mild bitterness.
Will recommend that if the bitterness of Garden Eggs puts you off this stew then you can use purple aubergine instead.
In order to retain the chewiness of the Garden Eggs I decided to caramelize them first before adding to the stew. This means that if you have the basic stew at home you can rustle up the vegetable stew in a few minutes.
You may serve Garden Egg Stew with sweet potato , yam or boiled ripe plantain. I have chosen carbs that have a slight sweet taste to complement the slight bitterness of the garden egg.
The choice of protein in this stew can be varied, If you are vegetarian you can easily do without the proteins.
Pick up some garden eggs and get cooking.
Recipe for Garden Egg Stew
10-12 pieces White Garden Eggs
6-8 pieces Fresh Prawns (optional)
1/2 medium size Onion (chopped)
4 cooking spoons Tomato/Pepper/Onion blend (boiled)
2 cooking spoons Groundnut oil
Pinch Black Pepper
Partminger leaves(vegetable)
Seasoning cube to taste
Salt to taste.
Method:
Wash and cut garden eggs into slices.
Sprinkle a little oil on a frying pan or girdle and heat up pan.
Place garden eggs in the pan , sprinkle with pepper and salt and brown on both sides and set aside.
Heat the remaining oil and fry the onion first for about 2 minutes and then add the tomatoes/onion/pepper blend and fry.
Correct the stew with seasoning cube and cook for about 6-10 minutes
Add the Garden Egg and cook for about 5 minutes to soften and absorb the flavour of the stew.
Finish off with vegetable and your Garden Egg Stew is ready.
Serve with Yam, Sweet Potato or any other carbohydrate of choice.
ENJOY YOUR MEAL....
