Salam alaykum; How is Ramadan? Hope you are moving fast ahead in your Qur’anic recitation, barakallahufihi. It’s getting harder and harder to decide what food to bring on Healthy Eating, why, because it is Ramadan. But, trust me; I would always come up with something, in shaa Allah.Hence, this week I decided to feature a food made with a fruit in season, can you guess? They are the newest fruits in season, usually eaten by adults, because they are not so sweet, they are sometimes white or green and are usually eaten with groundnuts or peanut butter.
Do you know the fruits already, garden eggs…exactly! So, the other day, I saw them on a fruit stall and I decided to buy them to make the garden egg stew, that’s the only reason I seem to love garden eggs. Anyway, I started browsing on the different methods of making the garden egg stew because sometimes when I make it, it still ends up bitter. So, I needed to touch up on my skills so I would teach you all the tricks and turns I have learnt.
- Garden eggs
- Grinded pepper (made up of atarodo, tatashey,tomatoes and onions)
- Vegetable oil
- Beef, fish and others you wish to use
- Seasoning for taste
HOW TO COOK
- Wash and pick out the bones from your meat, fish and others you may be using.
- Boil the meat if it’s fresh(and you can use the stock instead of seasoning cubes).
- Cut off the stalk on the garden eggs, and then boil in water until very soft. (Dooneys kitchen method is to cut up the garden eggs into strips and fry before further using, you can use this method too, and just fry the cut pieces of garden eggs in a frying pan with a little oil until it browns a little)
- When soft, remove the garden eggs and place them in a bowl of cold water, so it will be easy for you to peel off. Peel off the skin thinly(this will reduce the bitterness), then put the pulps in a small bowl.
- In a pot or frying pan, put in a little oil, add chopped onions and fry till translucent.
- Then pour in the pepper mix (if you don’t have fresh pepper, you can make a pepper mix with dry grounded pepper(or pepper paste) and tomato paste)
- Fry the pepper mix for a few minutes.
- Add the meats, fish and others you want.
- Add seasoning cubes or stock; add salt if you still need just make sure the stew is tasty enough for you.
- Fry the pepper some more and leave to simmer until till the oil flows to the surface.
- Then add the pulps of the garden eggs into the fried pepper mix, break it into the stew and stir well.
- The stew will thicken at this point and you may need to add some water till it is just the right texture you want.
- Let it simmer for about three to five minutes.
- Remove from heat.
- Serve with yam, potatoes, rice etc, it’s up to you. And, there it is- One good reason to fall in love with garden eggs!
I think I’d be making it again sometime soon. So, take care and do try this out. Have a lovely week. Salam alaykum…
P.S:I heard this can also be done with eggplants(the long purple fruits with a short stalk at the upper end) and it tastes just like garden egg stew.