Garden Egg Stew

Ingredients

• 8 garden eggs (African eggplants), halved
• 4 tomatoes, chopped
• 1 onion, chopped
• 2 scotch bonnet chiles, chopped (or to taste)
• 1 tbsp minced ginger
• 2 garlic cloves, minced
• 1/2 cup red palm oil
• 150 g smoked fish or mackerel, flaked
• 4 hard-boiled eggs, for serving
• Salt
• Boiled yam or plantain, for serving

Before you cook

• Halve the garden eggs.
• Chop the tomatoes, onion, and scotch bonnet.
• Hard-boil the eggs, cool, and peel.

Steps

1. Place the halved garden eggs in a pot with water to cover and boil for 20 minutes until soft.
2. Drain the garden eggs and mash them roughly with a fork or pestle.
3. Place the tomatoes, onion, and scotch bonnet in a separate pot with a splash of water.
4. Simmer for 10 minutes until softened, then crush them roughly with a spoon.
5. Heat the palm oil in a clean pot over medium heat until it loosens and turns slightly clear.
6. Add the ginger and garlic and cook for 1 minute.
7. Stir in the tomato mixture and simmer for 10 minutes until thickened.
8. Stir in the mashed garden eggs and mix well to combine.
9. Add the smoked fish and simmer for 8 minutes, stirring occasionally.
10. Season with salt to taste.
11. Serve hot topped with the hard-boiled eggs, alongside boiled yam or plantain.