Versions of garden egg soup or stews are made throughout West Africa. This recipe originates in Ghana. Garden eggs are the native species of aubergine (eggplant) that have a slightly bitter taste.
Prep time: 15 minutes/Cook time: 30 minutes/Serves: 4
Ingredients
12 garden eggs
2 onions, chopped
3 tomatoes, chopped
2 tbsp red palm oil
1 tsp ground crayfish
2 tbsp groundnut paste (or peanut butter)
1 tsp hot chilli powder
Salt to taste
Method:
Wash the garden eggs and remove the stalks. Make a few slits in their sides with a knife, then place in a pot, cover with salted water and boil for 10 minutes, until they are tender (this will also reduce the bitterness).
Drain the garden eggs in a colander then set aside to cool. Heat the red palm oil in a saucepan over medium heat. Add the chopped onions and fry for about 5 minutes, until soft and translucent (but not coloured). Now add the tomatoes and cook for about 6 minutes, or until they begin to break down.
Stir in the ground crayfish, groundnut paste and the chilli powder. Bring to a simmer and cook for 2-3 minutes. Now peel the skins off the cooled garden eggs and mash the flesh lightly with a fork.
Add the mashed garden eggs to the saucepan, stirring well to combine with the sauce. Cook for an additional 10 minutes, stirring occasionally.
Season to taste with salt, turn into a warmed serving bowl and serve with your favourite accompaniment.
