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Main course · West African

Ghanaian Garden Egg Stew with Eggs and Boiled Plantain

45 min Serves 4 ~453 kcal/serving ~£6.00 (£1.50/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 2 aubergines
  • 4 eggs
  • 2 onions
  • 3 ripe tomatoes
  • 1 tbsp tomato purée
  • 1 scotch bonnet chilli
  • 15 g fresh root ginger
  • 5 tbsp vegetable oil
  • 3 green plantain

Nutrition (per serving)

Calories
453 kcal
Protein
11.8 g
Carbohydrate
44.4 g
of which sugars
11.6 g
Fat
23.2 g
of which saturates
3.4 g
Fibre
9.1 g
Salt
0.25 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Ghanaian garden eggs are small white aubergines; ordinary aubergine is the swap. Cut the aubergines into chunks and boil in a little salted water for 8-10 minutes until soft, then drain and mash roughly.

  2. 2

    Peel the green plantains, cut each into 3 pieces and boil in salted water for 20-25 minutes until tender all the way through.

  3. 3

    Meanwhile, boil the eggs for 9 minutes, cool in cold water and peel.

  4. 4

    Heat the vegetable oil in a large pan over a medium heat and fry the chopped onions for 6 minutes. Add the grated ginger, finely chopped scotch bonnet and tomato purée for 2 minutes, then the chopped tomatoes, and cook for 8 minutes until pulpy.

  5. 5

    Stir in the mashed aubergine and simmer for 8-10 minutes, stirring now and then, until thick and glossy. Season with salt, then halve the eggs and nestle them in to warm through.

  6. 6

    Serve the stew with the boiled plantain.

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