Directions

1Season the tilapia with salt and spices for half an hour to an hour in the fridge

2Fry the chopped onions in palm oil for 5 minutes

3Cut off the stalks of the garden eggs and slice each into two

4Boil the garden eggs for 10-15 minutes on high heat in a pot until they become transparent and the outer layer begins to peel off

5Add the blended tomatoes and peppers to the pot of frying onions (stew) and continue to stir regularly for about 10-15 minutes

6Add salt to taste

7Remove the outer layer of the garden eggs (optional)

8Mash the garden eggs into a rough paste

9Add the mashed garden eggs to the stew

10Add the fresh tilapia to the stew

11Leave the stew to simmer on low to medium heat stirring occasionally for another 15-20 minutes

12Add boiled eggs to garnish (optional)

13Garden egg stew can be served with yam and or boiled plantain