How to Make Garden Eggs Stew with Boiled Green Plantain

Garden eggs stew with boiled green plantain is a delicious and nutritious dish that is popular in many African countries. It is made with fresh garden eggs (also known as African eggplants), tomatoes, onions, peppers, and spices. The stew is typically served with boiled green plantains, which are a good source of complex carbohydrates and fiber.

Ingredients

For the garden eggs stew: * 1 pound garden eggs, peeled and cut into cubes * 2 large tomatoes, chopped * 1 large onion, chopped * 2 bell peppers, chopped * 1 scotch bonnet pepper, chopped (optional) * 1 tablespoon ground crayfish * 2 tablespoons palm oil * 1 teaspoon salt * 1/2 teaspoon black pepper For the boiled green plantains: * 3 green plantains * Water to cover

Instructions

To make the garden eggs stew: 1. Heat the palm oil in a large pot over medium heat. 2. Add the onions and cook until softened. 3. Add the tomatoes, bell peppers, and scotch bonnet pepper (if using). Cook for 5 minutes, stirring occasionally. 4. Stir in the ground crayfish, salt, and black pepper. 5. Add the garden eggs to the pot and stir well to coat in the sauce. 6. Add enough water to cover the garden eggs and bring to a boil. 7. Reduce heat to medium-low and simmer for 20 minutes, or until the garden eggs are tender. To cook the green plantains: 1. Peel the green plantains and cut them into chunks. 2. Place the green plantains in a large pot and add enough water to cover. 3. Bring the water to a boil over high heat. 4. Reduce heat to medium-low and simmer for 15 minutes, or until the green plantains are tender. To serve: Serve the garden eggs stew over the boiled green plantains. Enjoy!

Tips

* For a spicier stew, add more scotch bonnet pepper. * You can also add other vegetables to the stew, such as carrots, celery, or green beans. * Serve the stew with a side of rice or your favorite bread.