Garden Egg Stew
Mostly enjoyed by the Akan tribe of Ghana and pairs so well with boiled yams or plantains.
Ingredients
- 5-7 medium garden eggs
- 1 medium tomato
- 5 pieces red habanero pepper
- 1 large onion
- 1 medium koobi (salted/cured fish)
- 2 boiled eggs (optional)
- 1 medium avocado (optional)
- 1 medium smoked mackerel
- 5 pieces smoked herrings
- ½ cup palm oil
- salt (to taste)
Instructions
- Wash all the ingredients under running water.
- With a knife, divide each garden egg into two and place into a saucepan. Add water (just enough to cook it) and boil for about 20-25 minutes and set aside.5-7 medium garden eggs
- In another saucepan, boil koobi (salted fish). It should take about ten minutes to get ready.1 medium koobi (salted/cured fish)
- About 8 minutes into cooking the koobi, add the smoked mackerel and smoked herrings into the saucepan and allow to steam for about two minutes. (This is optional) The residual water from boiling the koobi, mackerel and herrings can be added to the sauce later (this is also optional)1 medium smoked mackerel
- In an earthenware bowl, grind some pepper and onions and add some salt.5 pieces red habanero pepper , 1 large onion
- Roast tomato over the fire for about a minute, add to the earthenware bowl and grind.1 medium tomato
- Add the previously cooked garden eggs to the earthenware bowl and grind till you achieve a smooth consistency.
- Pour the contents of the saucepan with the koobi, smoked mackerel and herrings and residual water into the earthenware bowl and stir.5 pieces smoked herrings
- Heat up some palm oil (about half a cup) and sauté some onions in it for about a minute.½ cup palm oil
- Pour the palm oil and sautéed onions onto the mixture in the earthenware bowl and stir again.
- Garnish with boiled eggs and avocado and enjoy with boiled yam or any side of your choice.2 boiled eggs (optional)
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