Garden Egg Stew

Ingredients

• 12-15 garden eggs (African eggplant) or 2 medium regular eggplants
• ¼ cup (59 ml) red palm oil
• 1 large onion, diced
• 4 fresh tomatoes, blended
• 2 tbsp (30 ml) tomato paste
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1-2 Scotch bonnet peppers
• 7.0 oz (200 g) smoked fish or sardines (optional)
• 1 seasoning cube
• Salt to taste

Instructions

1. Boil garden eggs in salted water for 10-15 minutes until tender. If using regular eggplant, cut into chunks and boil until soft.
2. Drain and let cool slightly. Remove the stems and mash or blend to a chunky paste. Don't make it completely smooth - some texture is desirable.
3. Heat palm oil in a pot over medium heat.
4. Add diced onion and sauté for 5 minutes until softened and translucent.
5. Add garlic, ginger, and Scotch bonnet pepper. Cook for 2 minutes.
6. Add tomato paste and fry for 3 minutes, stirring constantly.
7. Add blended fresh tomatoes. Cook for 10-15 minutes until the sauce reduces and oil separates.
8. Add the mashed garden egg to the tomato base. Stir well to combine.
9. If using smoked fish, debone and flake into the stew.
10. Add seasoning cube and salt to taste. Simmer for 10 minutes.
11. The stew should be thick and creamy with a beautiful orange-red color.
12. Serve hot with boiled yam, boiled plantain, bread, or rice.

Tips & variations

• Garden eggs have a mildly bitter flavor that balances beautifully with the rich tomato and palm oil base. If using regular eggplant, the flavor will be milder. Don't over-blend the garden eggs - a slightly chunky texture is traditional. This stew is naturally vegetarian but smoked fish adds wonderful umami. It's also delicious cold as a dip with bread.