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Garden Egg Stew

Recipe from cookbook author Sandra Amoako

Francis Opoku

Ingredients

4 servings
  1. 9 (aubergine) garden eggs
  2. 8 tomatoes
  3. 1 can tomato paste
  4. 2 onion
  5. 1 tbsp red pepper
  6. 1 tsp nutmeg
  7. 1 ground ginger
  8. 1/2 lb dried fish
  9. 1 cup dried shrimp
  10. 1 cup palm oil
  11. 1 pinch salt

Steps

1 hour 15 mins
  1. Boil the garden eggs for 15 minutes, then remove the skin and seeds

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  2. Dice the garden eggs and place in a bowl

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  3. Heat palm oil in a cooking pot for about 5 minutes over medium heat

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  4. Dice one onion and fry for 3 minutes

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  5. Add pepper powder and nutmeg to frying onions and let simmer for 3 minutes

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  6. Add dried shrimp to the frying onions

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  7. Blend tomatoes and another onion then add

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  8. Let sauce simmer about 15 minutes on medium heat

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  9. Add one cup of water to the sauce and let simmer for about 20 minutes

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  10. Add the dried fish and diced garden eggs to the sauce and mix in well

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  11. Let the stew simmer for another 35 minutes in low heat

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