I woke up today craving a dish that is tasty, kind of sweet and bitter. It did not take me long to realize that what I have been craving for is no other than eggplant stew. Garden eggs are very popular in West Africa. The eggplant is a low calorie veggie, loaded with fiber and vitamins.
Prep Time: 1H 30 MIN Yield: 4
- 4 lbs yam
- 5 whole garden eggplants
- 1/2 cup palm oil
- 2 tsp salt
- 1/4 cup fish powder
- 3 smoked kini fish
- 1 small red onion
- 2 habanero peppers
Cut the eggplants in half and boil them along with the habanero peppers in a saucepan under medium heat for about 15 minutes .
In a bowl, start cleaning the fish by taking out the fish bones off the fish, then soak them in warm water for at least 30 minutes.
In a mortar, lightly pound the eggplants and peppers or blend them in a blender.
In a pan, add the palm oil and cut onions and fry for 10 minutes before adding the eggplant puree.
Let it fry for another 10 minutes before adding the fish, fish powder, and salt.
Under low heat, let it cook for 20 more minutes. Let it cool down and serve!