
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.
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.
Add the boiled Scotch bonnet chillies to the onion paste and grind until smooth. Add the cooked garden eggs a few at a time, grinding after each addition, until you have a thick, mostly smooth mixture. Stir in the peanut butter, then season with the shrimp cube and Aromat only as needed after tasting.
Rinse the fermented salted fish under cold water. Heat the red palm fruit and rapeseed oil in a frying pan over medium heat, then fry the fish for 3-5 minutes. Remove it from the pan, pick out any visible bones, and grind the fish into the garden egg mixture.
Add the sliced onion to the hot oil and fry for 3-5 minutes until softened. Stir in the garden egg mixture, reduce the heat to low, and cook for another 3-5 minutes, stirring often. Fold in the drained sardines and warm gently for about 2 minutes.
Transfer the stew to an asanka or serving bowl. Peel the boiled eggs and cut them in half. Arrange the boiled plantain, eggs, sliced avocado, and cooked tilapia over the stew, then serve warm.
Taste before adding extra seasoning because dried tilapia, fermented fish, sardines, shrimp cube, and Aromat can all contribute salt. Use a blender or food processor if you do not have an asanka, but keep the mixture thick rather than watery. Adjust the Scotch bonnet quantity to your heat preference. Store leftover stew separately from the avocado in an airtight container in the refrigerator for up to 2 days and reheat gently on the stovetop.




