Plantain and garden egg stew is one meal you can’t afford to miss. The two go hand-in-hand even though yam can also be served with garden egg stew. Garden egg is one fruit that can be eaten raw or cooked.
This meal is common in the Southern part of Nigeria. Its easy preparation and the little time required in preparing this delicacy make it a top notch for breakfast menu. The meal is very tasty and rich.
INGREDIENTS
Ripe/Unripe plantain, garden egg, crayfish, onions, locust bean, ground pepper, smoked fish, stock cubes, palm oil and salt.
BEFORE PREPARATION
Peel the plantain and cut into small sizes. Wash the garden eggs thoroughly and set aside. Rinse the smoked fish and also set aside. Slice the onions and cut into rings.
COOKING PROCEDURE
The ease of this meal is that the plantain and garden eggs can be cooked at the same time. Boil the plantain and garden eggs in a pot of water, set the stove on a medium and prevent over cooking.
Once they are done, set aside the plantain and remove the garden egg’s stalk (head) one by one in cold water. Get your pan ready then pour the quantity of palm oil into it on a medium heat. When the oil is hot, pour the ground pepper and sliced onions and stir. Allow to cook for few minutes, then add the locust bean, crayfish, seasoning and salt to taste.
Stir and cook for 2-3 minutes then introduce the cooked garden eggs. With the aid of a wooden spoon or spatula, crush all the garden eggs by pressing until it becomes mashed. Add the smoked fish and be careful when you stir so as not to break the fish. Cook for 2-3 minutes and then let it simmer for a couple of minutes. The two-in-one delicacy of plantain and garden egg stew is done thereafter.
Plantain and egg stew can then be served with your favorite soft drink or water. Your cutlery with have little work to do as you enjoy this meal. Bon appetite!
