Garden eggs are vegetables rich in vitamins E, C, and B6 and minerals such as Calcium, Phosphorous, Copper, Zinc and Iron. They come in two main colours: yellow, white or green colours. Some come in a combination of two colours: green and white or yellow and green. Garden eggs could be eaten uncooked or in this case, cooked. Either way, it is still healthy and rich in nutrients.
This recipe could be served as breakfast or as a light evening meal.
6 large garden eggs
3 ripe tomatoes (chopped)
1 onion bulb (chopped)
Smoked fish (kpanla)
Scent leaf (optional)
1 seasoning cube
STEP BY STEP GUIDE
1. Wash the garden eggs and bring to boil in a small pot. Boil for about 10 minutes under moderate heat. When the garden eggs are soft, remove them and put in cold water (this helps with the easy peeling off of the skin). After peeling, set aside.
2. Heat palm oil in a pan; add the chopped onions and stir fry for a minute; add tomatoes and stir as well for another one minute. Add your fish or prawns. Then your seasoning cubes and salt to taste. Add a little water if the sauce appears to be drying out and stir. When the onions have softened, add your cooked and peeled garden eggs and mash into the sauce. Stir well and add more salt if required. Let it simmer under low heat for 3-5 minutes.
3. Peel, wash and boil the yam, adding salt to taste. When cooked, drain excess water and serve yam with the garden egg sauce…chow away, honey! *wink*