Ghana, Stews and sauces

Garden egg stew

Garden egg stew made with garden eggs, koobi and of course smoked salmon. 

My garden laid eggs this week

I bought eggs from the market in the form of vegetables shaped like eggs. These eggs do not have yolks but flesh and seeds and does not break when falls. If you avoiding the calories from egg yolk, this is a good egg replacement

Remember, I told you last two weeks we eat a lot of  Kontomire stew in our house? Second to it is garden egg stew. Third is palm nut soup. Our menu here is not cool 😮

Garden egg stew is not complete without all the goodness of koobi. Are you with me?

Now I will eat my garden egg stew with εtse. You will love it with puna yam because I know you well.

Garden egg stew
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 - 5
Author: Juliet@biscuitsandladles
  • 15 -18 plum garden eggs
  • 6 tomatoes
  • 2 large onions
  • 2 tablespoons turkey berries
  • 1/2 cup palm oil
  • 1 medium smoked salmon
  • 6 large smoked herrings
  • 1-2 koobi
  • 1 teaspoon grounded shrimp
  • Salt and pepper as required
  • Momoni as required
Prepare the ingredients
  1. Cut of the stalk of garden eggs , put in a saucepan, add water and bring to boil on high heat to cook till soft. Blend one onion, tomatoes, pepper and turkey berries together, set aside. Slice the other onion. Remove the skin of salmon and herrings, break into desired sizes. Remove the thin skin of the garden eggs, break into two and remove the seeds, set aside. Cut koobi into two, remove the guts and scales, put in a saucepan with a little water to steam for about seven minutes.

The stew
  1. Add palm oil in a saucepan, add momoni if using and half of the sliced onions. Add in blended tomatoes, onions, turkey berries and pepper when the onions are softened.
  2. Add herrings and salmon, about ½ teaspoon salt and allow to simmer till sauce is thickened and cooked through.
  3. Add grounded shrimps, garden eggs, steamed koobi and remaining onions. You can also add in some of the remaining water from steaming the koobi. Taste and adjust for salt. Serve with any side of choice.

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