Garden Egg Stew with alternative ingredients brings the authentic taste of traditional Nigerian cuisine to your kitchen, no matter where you are in the world. This diaspora-friendly version substitutes hard-to-find garden eggs with readily available ingredients while maintaining the classic flavors.
Perfect for those living abroad who crave the traditional taste, this adaptation delivers the same satisfying experience as the original garden egg sauce, making it an excellent choice for Nigerian food enthusiasts everywhere.
Ingredients
- 2 medium Dutch cucumbers
- 1 whole mackerel, cleaned and deboned
- 1 large onion, chopped
- 1 sweet pepper (fresh paprika/tatashe)
- 2-3 habanero peppers (adjust to taste)
- 1/2 cup palm oil
- 1 tablespoon ogiri okpei (dried locust beans)
- 2 seasoning cubes
- Salt to taste
Steps to Follow
- Step 1: Peel and dice the Dutch cucumbers into small cubes
- Step 2: Clean and flake the mackerel, removing all bones
- Step 3: Chop the onion, sweet pepper, and habanero peppers
- Step 4: Heat palm oil in a pot until moderately hot
- Step 5: Sauté the chopped onions until translucent
- Step 6: Add the diced cucumbers and cook for 5-7 minutes
- Step 7: Add the flaked mackerel, peppers, and ogiri okpei
- Step 8: Season with cubes and salt, then simmer for 10-15 minutes
Additional Instructions
- Prep time: 20 minutes
- Cook time: 25 minutes
- Serves: 4-6 people
- Storage: Can be refrigerated for up to 3 days
- Serving suggestion: Best served with boiled yam, plantain, or rice
- Tip: Ensure cucumbers are firm and fresh for best results
- Alternative: Can use eggplant if available in your location
General Nutritional Values
- Approx. Calories: 280 kcal per serving
- Approx. Protein: 15g
- Approx. Carbohydrates: 8g
- Approx. Fat: 22g
