Blow-by-Blow Instructions for Cooking Garden Egg and Ugu Leaf Stew

By Mama Deborah

 

 

 

 

 

GARDEN EGG STEW MIXED WITH UGU LEAVES: Step-by-Step Guide

Ingredients (for 4–5 servings):

Main Ingredients:

• Garden eggs (African eggplants): 10–12 pieces (white or green variety)

• Fresh tomatoes: 3 medium

• Scotch bonnet peppers (atarodo): 2 (adjust to taste)

• Red bell pepper (tatashe): 1 large (optional)

• Onion: 1 large (half for blending, half for frying)

• Palm oil: 1/2 to 3/4 cup

• Crayfish: 2 tablespoons (blended)

• Ugu leaves (fluted pumpkin): 1 small bunch (washed and shredded)

• Seasoning cubes: 2–3 (Maggi, Knorr, etc.)

• Salt: to taste

• Smoked fish or dried fish (optional): deboned and cleaned

• Boiled eggs or meats (optional, for extra protein)

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 Cooking Steps:

Step 1: Prepare the Garden Eggs

1. Rinse garden eggs thoroughly.

2. Boil in water for about 10–12 minutes until tender.

3. Drain and allow to cool slightly.

4. Peel off the outer skin (optional) for smoother texture.

5. Mash the softened garden eggs with a spoon or pestle — not too smooth; chunky is good.

🔸 Tip: If seeds are too much or bitter, remove some before mashing.

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Step 2: Prepare Ugu Leaves

1. Pluck the ugu leaves from the stalks.

2. Rinse thoroughly in clean water (2–3 times to remove sand).

3. Slice thinly and set aside.

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Step 3: Blend and Prep Sauces

1. Roughly blend:

   • Tomatoes

   • Scotch bonnet

   • Red bell pepper (optional)

   • Half onion

2. Set the blended mix aside.

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Step 4: Heat Palm Oil and Fry Onions

1. Pour palm oil into a deep pan or pot.

2. Heat gently (do not bleach).

3. Add the remaining sliced onions and fry until soft and fragrant (about 2 minutes).

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Step 5: Add Blended Mixture

1. Pour in the blended tomato/pepper mix.

2. Fry for 10–12 minutes on medium heat, stirring occasionally, until the mix thickens and the oil begins to float.

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Step 6: Add Garden Eggs

1. Stir in the mashed garden eggs.

2. Mix thoroughly with the fried tomato sauce.

3. Cook for 5–7 minutes to blend flavors.

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Step 7: Add Crayfish & Protein

1. Add blended crayfish and stir.

2. Add cleaned smoked/dried fish or pre-boiled meats if using.

3. Add seasoning cubes and salt to taste.

4. Simmer for 5 more minutes.

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 Step 8: Add Ugu Leaves

1. Add the shredded ugu leaves last.

2. Stir well to combine.

3. Let it simmer for 2–3 minutes — do not overcook the ugu to retain nutrients and freshness.

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Serving Suggestions:

Serve your Garden Egg & Ugu Stew hot with any of the following:

• Boiled yam

• White rice

• Boiled plantain

• Sweet potatoes

• Eko (agidi)

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Final Notes:

• The stew is best enjoyed fresh but can be refrigerated for up to 3 days.

• Ugu brings a mild sweetness and color contrast to the slightly bitter garden egg — a perfect balance!

• You can also add boiled eggs for a richer protein boost.