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garden egg stew

Garden Eggs Stew

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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

Preparation Steps

  1. Wash the garden eggs and remove the stalks.
  2. Make a few slits on the garden eggs with a knife.
  3. In a large pot, boil the garden eggs in salted water for about 10 minutes or until they are tender.
  4. Drain the boiled garden eggs and set them aside to cool.
  5. Heat the palm oil in a saucepan over medium heat.
  6. Add the chopped onions and sauté until they become translucent.
  7. Add the chopped tomatoes and cook until they soften.
  8. Stir in the ground crayfish, groundnut paste, and chili powder. Cook for 2-3 minutes.
  9. Peel the skin off the cooled garden eggs and mash them lightly with a fork.
  10. Add the mashed garden eggs to the saucepan and stir well to combine with the sauce.
  11. Cook for an additional 10 minutes, stirring occasionally.
  12. Season with salt to taste.
  13. Remove from heat and serve the Garden Eggs Stew with your favorite side dish.



Nutritional Info

200 calories



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.

Recipe Cuisine


Recipe Category

Side Dish


Garden Eggs Stew, Ghanaian recipe, side dish, Ghanaian cuisine, African recipe

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