When it comes to stews, the Nigerian egg stew is one that will definitely make your weekend feel great. You can enjoy the garden egg stew with rice, yam or plantain.
Prep Time: 10 mins.
Cook Time: 30 mins.
Total Time: 40 mins.
Servings: 4 – 6
Ingredients
● A small handful of scent leaf
● ¼ cup of palm oil
● Two Maggi cubes
● Salt to taste
● 16 green garden eggs
● Six big tomatoes
● One big onion
● One chopped scotch bonnet pepper
● 350g of deboned smoked mackerel
Instructions
1. First, the garden eggs should be prepared by removing their stems, washing them, and slicing each one into four equal pieces before boiling them in salted water for ten minutes.
2. Prepare the rest of the ingredients such as the diced tomatoes, roughly chopped basil, half-moon slices of onion, and flaked fish while the eggplants boil.
3. Drain the eggplants once they reach a fork-tender state, then mash them using a fork.
4. Heat the palm oil in a big pot over medium heat for a minute or two, then add the onions and scotch bonnet peppers and sauté them over low heat until the onions are tender.
5. Toss in the tomatoes, and boil over medium heat until the sauce thickens and the oil floats to the surface.
6. Then, after five minutes of simmering over low to medium heat, add the mashed garden eggs.
7. After adding the smoked mackerel, and Maggi cubes, continue simmering on low heat while stirring occasionally.
8. Give the stew a taste and see if more salt is needed to get the desired taste. Turn off the heat and stir in the chopped scent leaf.
9. Keep warm and serve with your preferred food – yam and plantain, rice or even semo depending on what you like.
Sosaties
If you want to take a trip to South Africa without leaving your residence – wherever you are – then you need to try this recipe out at home. It is a delicious and fascinating recipe that can make for a great evening with family and friends.
Prep Time: 10 mins.
Cook Time: 10 mins.
Total Time: 20 mins.
Servings: 4 or less
Ingredients
For the marinade
● One tablespoon of curry powder
● ½ tablespoon ground cumin
● One finely chopped clove garlic
● ¼ teaspoon salt
● ¼ onion
● One teaspoon of fresh finely chopped ginger
● Three tablespoon apricot jam
● Three tablespoon white vinegar
For the grilling
● ½ onion
● 1 lb of diced lamb leg or shoulder
● 16 apricots – also known as eso yẹlo in Yoruba
Instructions
1. Chop the onion very finely and sauté it in a small amount of oil until it is tender but not brown.
2. Cook the garlic and ginger for one minute before adding the vinegar, jam, curry powder, cumin, and salt. Combine thoroughly, then set aside to cool.
3. Remove any extra fat before dicing the lamb into big cubes. Combine the lamb with the cooled marinade, cover, and marinate in the fridge for at least a few hours, preferably overnight.
4. The apricots need to be softened by soaking in boiling water for about twenty minutes.
5. Add the soaked apricots that have dried and onion bits on the sticks with the meat, spacing them out evenly.
6. Grill or barbecue until the meat is no longer pink in the middle.
7. Enjoy with friends and family.
