Making Ghana’s garden egg stew
Garden egg stew is one of the most popular stews in Ghana. It has the African egg plant commonly known as garden eggs or (known in Ghana as nyadua in the Twi language, s3b3 in Ga, ntrowa in Fanti and Agbitsa in Ewe and solanum aethiopicum in Latin) as its main ingredient. Strictly speaking this egg plant is actually a fruit, but in the preparation of this stew it is used as a vegetable. It is similar to tomatoes in that it has very small edible seeds and a thin outer layer that can be peeled off if need be in cooking the stew. Some prefer to leave the skin on.
The “egg” in garden egg stew comes from the fact that the colour, size and the oval shape of the garden egg is similar to that of an egg. As a food ingredient garden eggs are easy to find in Ghana, Nigeria, Tanzania, Senegal and in other countries across Africa. Even though traditionally it is said to bring blessings to those who use it in preparing their dishes, it is now touted more as a weight loss ‘vegetable’ .