Best Garden Egg Stew / Egg Plant Stew - Ghanaian FOOD Recipe || COOK WITH US!! XXX

Hey Family, enjoy my garden egg stew and thank me later. Eat this with ripped plantain, boiled yam, boiled potatoes or cocoyam or any preferred combo of your choice.
Welcome to another session of Cook with Regina’s Local Kitchen!
If this is your first time stopping by, I extend a very warm Akwaaba to you.
Today, we’re making a delicious dish: Simple garden eggs stew with ripe plantain.
This is another budget-friendly recipe that’s quick and easy to make.
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Here’s what you will need to make this garden egg stew and ripped plantain:
• Eggs
• Salt
• Garden eggs
• Fresh pepper
• Momoni (fermented fish)
• Onion
• Palm oil
• Dried fish
• Mackerel
• Ripe plantain
Steps:
To begin, set up your fire and let it heat up.
Place a pot on the fire and pour in some water. Wash your garden eggs thoroughly and slice them into two, but not all the way through, to help them cook evenly without falling apart.

Wash your fresh pepper and eggs, and add them to the pot along with the garden eggs. Let everything boil until the garden eggs soften and the eggs are fully cooked.

In an earthenware bowl, chop some onions and grind them then set aside.
Check on your eggs, garden eggs, and fresh pepper. If they are cooked, strain the water and set them aside to cool.

In another pot on the fire, wash your ripe plantains. Trim the ends and make a cut from one end to the other down the middle without removing the peel. This keeps the plantains moist and flavourful during cooking. Place them in the pot, add some water and salt, and cover with plantain leaves. The leaves enhance the flavour and help retain heat in the pot.

In the earthenware bowl, add the boiled garden eggs and fresh pepper to the onions and grind them together into a smooth paste, add some salt to taste, and set aside.

As we wait for our plantain to cook, peel the eggs carefully, and wash the mackerel and sried fish, remove the bones, skin, and any inedible parts.
Don’t forget to check on your plantains, as ripe ones cook quickly. Once they’re soft, strain the water and set them aside.

To finish the garden egg stew, place a pot on the fire and pour in your palm oil. Add the momoni and some chopped onions. Stir and allow it to fry lightly. Once the momoni releases its aroma, remove the excess pieces.

Add the mackerel and the dried fish to the pot and stir it in and fry briefly. Then pour the mixture over the ground garden egg paste in the earthenware bowl, making sure the palm oil coats everything evenly before mixing in the mackerel.
Finally, peel the boiled plantains, plate them with the garden egg stew in the earthenware bowl, and garnish with the boiled eggs.

Hmm! Enjoy this authentic Ghanaian dish from wherever you are in the world, even on a low budget.
Until we connect again with another delicious local dish, happy cooking!