Garden Egg Stew
s Garden egg stew, also galled garden egg sauce, is a Nigerian stew.
Source and licence
"Garden Egg Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Garden_Egg_Stew, revision 4513949), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Garden_Egg_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513949
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
Method
- Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.
- 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.
- Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.
- Add the mashed garden egg. Cover, and cook for 5 minutes.
- Serve with boiled plantain, yam, or potato.