Garden Eggs Stew
- 12 garden eggs
- 2 onions, chopped
- 3 tomatoes, chopped
- 2 tablespoons palm oil
- 1 teaspoon ground crayfish
- 2 tablespoons groundnut paste
- 1 teaspoon chili powder
- Salt to taste
- Wash the garden eggs and remove the stalks.
- Make a few slits on the garden eggs with a knife.
- In a large pot, boil the garden eggs in salted water for about 10 minutes or until they are tender.
- Drain the boiled garden eggs and set them aside to cool.
- Heat the palm oil in a saucepan over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Add the chopped tomatoes and cook until they soften.
- Stir in the ground crayfish, groundnut paste, and chili powder. Cook for 2-3 minutes.
- Peel the skin off the cooled garden eggs and mash them lightly with a fork.
- Add the mashed garden eggs to the saucepan and stir well to combine with the sauce.
- Cook for an additional 10 minutes, stirring occasionally.
- Season with salt to taste.
- Remove from heat and serve the Garden Eggs Stew with your favorite side dish.
Garden Eggs Stew is a flavorful Ghanaian dish made with boiled garden eggs, onions, tomatoes, palm oil, and spices. It is typically served as a side dish with a main meal or as a condiment. The stew has a rich, tangy taste and pairs well with rice, yam, plantains, or any other staple of your choice.
Garden Eggs Stew, Ghanaian recipe, side dish, Ghanaian cuisine, African recipe