How to make a Ghanaian classic: garden egg (aubergine) stew
Ingredients: 9 garden eggs 8 large tomatoes or 1 can of tomato puree 2 large white onions 1 tablespoon of red pepper powder 1 habanero pepper 1 teaspoon of nutmeg 1 (grated) small ginger root 1/2 lb of steamed or dried fish 1 cup of dried shrimp 1 cup of palm oil Salt ( to taste)
Preparation: • Boil the garden eggs for 12-15 minutes, then remove the skin and seeds. • Dice the garden eggs and place in a bowl. • Heat palm oil in a cooking pot for about three to five minutes over medium heat. • Dice one onion and fry for three minutes. • Add pepper powder and nutmeg to frying onions and let simmer for three minutes. • Add dried shrimp to the frying onions. • Blend tomatoes, habanero pepper and another onion, then add. • Let sauce simmer for about 15 minutes on medium heat. • Add one cup of water to the sauce and let simmer for another 20 minutes. • Add the fish and diced garden eggs to the sauce and mix in well. • Let the stew simmer for another 30-40 minutes on low heat.