Garden egg stew or sauce is a special type of stew cooked with either green or white garden egg and it’s mostly accompanied with boiled yam and plantain. Garden egg stew is cooked differently in every household. It is easy to make and you can cook it with any protein of choice.
I used aubergine as substitute to garden egg, as it is the closest thing I could get (don’t worry, no scam here they are blood brothers). This garden egg stew or should I say aubergine sauce was cooked with mince meat and it tasted divine.
What you will need
Serves: 4 people
1 large aubergine (substitute with 6-10 garden eggs)
1 green bell pepper
1 red bell pepper
1-2 scotch bonnet chillies
Curry and thyme (optional)
2 small onions
1-2Csp vegetable oil
250g mince meat (substitute with any protein of choice)
1Csp passata, to aid blending the bell peppers (substitute with 1-2 fresh tomatoes)
Blend all the peppers and 1 onion in the blender with little water coarsely, empty in a pan and bring to boil till water almost dries out
Chop aubergine/garden egg into chunks, add to a pan and place on a medium heat, boil for 3-5 minutes. Strain, leave to cool and peel off skin and set aside
On a medium heat, add 2-3tbsp vegetable oil to a wok, add chopped onions and sauté till soft add mince meat, curry and thyme if using and stir together till brown.
Add boiled pepper to the mince meat and combine well together; add another cooking spoon of vegetable oil and little water if needed to the sauce.
Add salt and seasoning to taste
When sauce is almost cooked and it is well seasoned as you would want, add aubergine/garden egg to sauce, combine well and cook for another 3-5 minutes. Take if off the heat and serve with boiled yam or plantain just like I did
Notes: this sauce can be made well ahead of time and can be stored in the fridge for up to 2 days. It is a good sauce of protein and filled with nourishing vitamins too. This can also serve as Sahoor food for my Muslim readers; it is time effective, a slow energy releasing food that will keep you feeling full for hours.
Tips: use your leftover garden egg stew for pie filling. Honestly, on foodies honour, it is very yummy and refreshing too.