Garden Egg Stew

Savor the vibrant flavors of West Africa with this Garden Egg Stew, featuring tender garden eggs, ripe tomatoes, and a hint of crayfish. Perfect for a cozy weeknight dinner or a special gathering with friends.

• 500 grams garden eggs (African eggplants)
• 2 tablespoons vegetable oil
• 1 medium onion
• 2 medium fresh tomatoes
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1 cup water
• 1 teaspoon ground crayfish

Method

1. 1

   Heat the vegetable oil in a pot over medium heat.

2. 2

   Add the chopped onions and sauté until they become translucent.

3. 3

   Stir in the blended or chopped tomatoes and cook for about 5 minutes, until the mixture thickens.

4. 4

   Add the chopped garden eggs to the pot, stirring well to combine with the tomato mixture.

5. 5

   Pour in the water, and add the ground pepper and salt. Stir well and allow to simmer for 15-20 minutes until the garden eggs are tender.

6. 6

   If using, sprinkle in the ground crayfish and mix well. Cook for an additional 5 minutes.

7. 7

   Taste and adjust seasoning if necessary, then remove from heat.

8. 8

   Serve hot with rice or any preferred side dish.