Cookbook:Garden Egg Stew

| African cuisines

Garden egg stew, also galled garden egg sauce, is a Nigerian stew.

Ingredients

 * Garden eggs
 * Salt
 * ¼ cup palm oil
 * 1 large onion, chopped
 * 3 red bell peppers, chopped
 * 6 fresh tomatoes, chopped
 * Nigerian smoked Titus fish, shredded
 * Ground crayfish (optional)
 * Dried shrimp (optional)
 * Dried chilli pepper (optional)
 * 6 Thai basil leaves, chopped

Equipment

 * Blender
 * Cooktop
 * Knife
 * Turning spoon
 * Saucepan
 * Pot

Procedure

 * 1) Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.
 * 2) Drain the garden egg, and mash it.
 * 3) Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes.
 * 4) Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.
 * 5) Add the mashed garden egg. Cover, and cook for 5 minutes.
 * 6) Serve with boiled plantain, yam, or potato.