Garden Egg Stew
Garden egg stew, also galled garden egg sauce, is a Nigerian stew.
Garden eggs
Salt
¼ cup palm oil
1 large onion, chopped
3 red bell peppers, chopped
6 fresh tomatoes, chopped
Nigerian smoked Titus fish, shredded
Ground crayfish (optional)
Dried shrimp (optional)
Dried chilli pepper (optional)
6 Thai basil leaves, chopped
Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.
10–15 minutes
Drain the garden egg, and mash it.
Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes.
10 minutes
Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.
5 minutes
Add the mashed garden egg. Cover, and cook for 5 minutes.
5 minutes
Serve with boiled plantain, yam, or potato.