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Garden Egg Sauce

By February 15, 2015 Mind & Body No Comments
garden egg stew - Copy

Garden egg also known by many names such eggplant, aubergine, guinea squash and brinjal is a fruit, which some people mistakenly call a vegetable. It’s available is various parts of the world in different shapes, sizes and colours. In West Africa, it can be found in most market places and can be eaten fresh (uncooked) or cooked despite its somewhat bitter tasteGarden egg is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals.

Preparation time – 15mins


Garden egg – 500grams ( cleaned)

Medium sized onion – 1(chopped)

Ground crayfish – 2 heaped tablespoons

Ground dried pepper- 1 level teaspoon

Vegetable oil- 60mls

Salt – 4g

Cook time – 30mins

Put chopped (optional, depends on size) garden eggs in a pot, add tap water to cover garden egg half way, place lid on the pot and continue to boil for an additional 10mins after pot reaches boiling point. Drain, allow to cool (optional) and mash to chunky bits or as desired.

In a hot pan add vegetable oil, chopped onions and salt for about 1min on medium heat, add mashed garden eggs, stir frequently until juice reduces, add ground pepper, crayfish and combine thoroughly. Reduce heat and cook for an additional 3- 5mins, add salt to taste. Serve hot.

About Nancy Obazee

Nancy is a canadian trained culinary management expert with over 10 years experience. Her experience includes working as an independent food service provider for top hotel brands and public health organisations in Nigeria and Canada. She currently leads the business dining department for a blue chip company.

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