Garden Egg Stew

What we know so far

Garden egg stew is the Nigerian sauce for boiled yam: small white or green garden eggs (the African eggplant) boiled soft, peeled and crushed, then folded into a pepper base of blended tatashe, scotch bonnet and onion fried in palm or groundnut oil, with crayfish and flaked smoked or boiled mackerel. It is popular in the south-east and eaten with boiled yam, plantain or rice, and every household has its own proportions. Ghana has its own garden egg stew; the Nigerian one is lighter on the tomato and heavier on the pepper.

The draft was written from 3 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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