Ghanaian Garden Egg Stew with Boiled Green Plantain

Name: Ghanaian Garden Egg Stew with Boiled Green Plantain
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 1 whole dried and salted tilapia; 30 g fermented salted fish; 120 g sardines in oil, drained; 2 large eggs; 4-6 green plantains, peeled and cut into pieces; 11 small white aubergines, trimmed and halved; 2 Indian or small red onions; 2 Scotch bonnet chillies; 2-4 tbsp peanut butter; 120 ml red palm fruit and rapeseed oil; 0.5 shrimp cube; 0.5 tsp Aromat; 1 avocado, peeled and sliced

This Ghanaian garden egg stew is rich, savory, and deeply satisfying, with tender aubergines, smoky fish, spicy Scotch bonnet, and creamy peanut flavor. Serve it with boiled green plantain, eggs, avocado, and tilapia for a hearty meal packed with bold West African character.

Servings---

Prep Time40 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

whole dried and salted tilapia
1
fermented salted fish
30 g
sardines in oil, drained
120 g
large eggs
2
green plantains, peeled and cut into pieces
4
small white aubergines, trimmed and halved
11
Indian or small red onions
2
Scotch bonnet chillies
2
peanut butter
2 tbsp
red palm fruit and rapeseed oil
120 ml
shrimp cube
0.5
Aromat
0.5 tsp
avocado, peeled and sliced
1

Step-by-Step Instructions

Place the dried salted tilapia in a large bowl the night before cooking. Cover with cold water and soak overnight to reduce the saltiness.

The next day, add the halved garden eggs and Scotch bonnet chillies to a saucepan. Cover with cold water, bring to a boil over medium-high heat, and cook for 10-12 minutes, or until the garden eggs are tender. Drain and set aside.

Grind the chopped onion in an asanka or mortar until smooth. If using a food processor or blender, process to a paste and drain off any excess liquid.

Drain the soaked tilapia and rinse it thoroughly under cold running water to wash away remaining surface salt.

Put the green plantain pieces and eggs in a separate saucepan and add enough water to cover. Bring to a boil, then add the rinsed tilapia. Cook for 10-12 minutes, until the eggs are cooked and the plantains are tender. Lift out the tilapia with a slotted spoon and set it on a plate. Drain the plantains and eggs, refill the pan with cold water, and let them cool for 5 minutes.