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Garden-Eggs Stew

Submitted by West Africa Cooks on Fri, 2013-11-08 23:30

Summary

Yield
6 Servings
SourceWhat's Cooking Today by Muriel Emekunle Davies
Prep time
35 minutes
Cooking time
50 minutes
Total time
1 hour, 25 minutes

Description

Garden-Eggs Stew korboh korboh

Ingredients

2  
garden eggs (dozen large korboh korboh)
1  
maggi cube (optional)
5  
tomatoes (fresh large)
1 pint
palm oil
1  
tomato (tin optional)
4  
cassava (large or 5 pieces yam)
3  
onions (medium size)
1  
smoke herrings (dozen)
   
salt and pepper (to taste)
   
shrimps (dry optional Crab optional)
4 cups
rice

Instructions

How to make Garden Eggs Stew?

1. Wash and remove heads off garden eggs and pepper.
2. Put in a pot to boil till soft.
3. Peel and wash onions and tomatoes. Cut into slices.
4. Grind pepper and tomatoes.
5. Remove garden eggs skin and seeds and grind. Bind all together.
6. Wash and debone fish, break fish into pieces and sprinkle some salt to taste.
7. Heat palm oil in a saucepan, fry onions pepper and tomatoes for three minutes, add fish and stir.
8. Add mashed garden eggs, a little water and salt to taste.
9. Simmer gently for fifteen minutes stirring at intervals.
10 Dish up and serve with boiled cassava, rice or yam.

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