Garden Egg 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

Method

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.