Quick Egg Stew
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Egg stew is tomatoes, onions and eggs cooked down together with pepper, and it is made across West Africa as a fast breakfast or light meal. This version carries two additions that place it more precisely: kobi and sardines. Kobi is salted, dried tilapia, a Ghanaian staple that is fried at the start so its salt and savour go into the oil before anything else joins it. It is one of the preserved fish that West African cooking relies on, alongside stockfish, smoked mackerel and dried prawn, and it gives a depth that fresh fish does not. Tinned sardines going in at the end is a common and thoroughly modern addition. The source names no country, and the kobi points to Ghana without settling it, so none is attributed here. What the dish is depends on how the eggs are treated: added and left mostly alone they set in curds through the tomato base; stirred continuously they disperse and the stew turns uniform. Both are made. It is eaten with bread, yam or plantain, and it is genuinely quick, which is much of the point of it.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Add the oil to a skillet and let it heat.
- 2
Add the kobi and let it sizzle.
- 3
Add freshly cut habanero, then the tomatoes and onions, and let them cook down.
- 4
Add the seasoning and let it cook.
- 5
Add the eggs and cook until set to your liking.
- 6
Add the sardines last and serve.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Fry the kobi first and let it sizzle properly. It is salted dried fish and its job is to season the oil before anything else goes in.
- Taste before adding any salt. Between the kobi, the sardines and two seasoning cubes there is a great deal already.
- Leave the eggs mostly alone for curds through the stew, or stir continuously for a uniform mixture. Both are made and it is a matter of preference.
- Add the sardines at the very end and fold gently, or they break up entirely.
- Cook the tomatoes down properly before the eggs go in. An underdone tomato base tastes raw and sharp.
- Kobi is sold at Ghanaian and West African grocers. Any salted dried fish substitutes, though it should be soaked briefly if very salty.
Questions fréquentes
What is kobi?
Kobi is salted, dried tilapia, a Ghanaian staple. It is fried at the start of a dish so its salt and savour go into the oil, and it belongs to the family of preserved fish that West African cooking depends on, alongside stockfish, smoked mackerel and dried prawn. It is sold at West African grocers.
Should the eggs be scrambled or set?
Either, and both are made. Added and left mostly undisturbed, the eggs set into curds through the tomato base. Stirred continuously, they disperse and the stew becomes uniform and thicker. Neither is more correct; the first gives more texture and the second a richer sauce.
Do I need the sardines?
No, they are an addition rather than a foundation. Tinned sardines going into egg stew is a common and modern West African touch, adding oil and savour cheaply. Left out, the kobi and seasoning still carry the dish. Added, they should go in at the very end so they stay in pieces.
What is it served with?
Bread most commonly, which makes it a fast breakfast. Boiled yam, plantain and rice all work. It is a quick dish by design, which is why it is eaten at breakfast and as a light evening meal rather than as the centre of a larger one.
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