Garden Egg stew (often called “the poor man’s expensive stew”) is a flavorful, healthy alternative to tomato stew. It’s perfect for boiled yam, plantain, or even rice. If you’ve never made it before, here is the foolproof Springpoint method.

Ingredients You’ll Need:

  • 10–12 Large Garden Eggs (The white or green ones work fine)
  • 2 pieces of Dry Fish (Smoked Catfish or Mackerel)
  • Handful of Ponmo (Diced into small cubes)
  • 1 Cup of Palm Oil
  • 2 Medium Onions (Sliced)
  • Fresh Pepper (Atarodo/Rodo) – blended or pounded
  • 1 Tablespoon of Ground Crayfish
  • A handful of Scent Leaves (Nchanwu/Efirin) – chopped
  • Seasoning cubes and Salt to taste

Step-by-Step Instructions:

  1. Prep the Garden Eggs: Wash the garden eggs and remove the stalks. Boil them in a pot of water for about 10–15 minutes until they are soft. Drain the water, peel the thin skin off (optional), and mash them roughly with a mortar and pestle or a fork. You want a chunky texture, not a smooth purée.
  2. Prep the Protein: Soak the dry fish in hot salt water to clean it, remove the bones, and break it into chunks. Boil your ponmo until it is very soft.
  3. The Base: Heat the palm oil in a pan for 2 minutes (don’t bleach it!). Add your sliced onions and fry until translucent.
  4. The Fry: Add your blended pepper and the diced ponmo. Let this fry for about 5 minutes so the ponmo soaks up the pepper flavor.
  5. The Fusion: Add the mashed garden eggs, crayfish, and dry fish. Stir well. Cover the pot and let it simmer on low heat for 10 minutes. The garden eggs will absorb the oil and change color slightly.
  6. The Finish: Add your seasoning cubes and salt. Taste to ensure the flavors are balanced. Finally, stir in the chopped scent leaves. Let it steam for 1 minute, then turn off the heat

Why it works: The scent leaves provide an aroma that masks the “bitterness” some people associate with garden eggs, making it a hit even for kids!