Garden eggs stew with boiled green plantain

Try something different for dinner with this hearty African-inspired garden eggs (also known as white aubergine) stew with eggs and salted fish. Enjoy with green plantain

  • Prep:40 mins
    Cook:40 mins
    plus overnight soaking
  • More effort

Nutrition per serving

  • kcal 620
  • fat 33g
  • saturates 4g
  • carbs 40g
  • sugars 0g
  • fibre 7g
  • protein 38g
  • salt 1.13g


  • 1 whole dried and salted tilapia (koobi)
  • 11 small white aubergines , trimmed and halved
  • 2 Scotch bonnet chillies
  • 2 Indian or small red onions, 1 chopped, 1 sliced
  • 4-6 green plantains, peeled, each cut into 2-3 pieces
  • 2 large eggs
  • 2-4 tbsp peanut butter
  • ½ shrimp cube (optional)
  • ½ tsp aromat (optional)
  • 30g fermented salted fish (momoni)
  • 120ml red palm fruit & rapeseed oil (we used Carotino Mild & Light cooking oil, available in Morrisons and Tesco)
  • 120g tin sardines in oil, drained
  • 1 avocado , stoned, halved, peeled and sliced


  1. The day before, put the whole dried tilapia in a large bowl, cover with cold water and leave to soak overnight.

  2. The next day, put the white aubergines and Scotch bonnet chillies in a saucepan, cover with cold water and the lid, then bring to the boil over a medium-high heat. Cook for 10-12 mins, then drain and set aside.

  3. Meanwhile, put the chopped onion in an asanka pot and grind to a paste. If you don’t have an asanka pot, you can use a food processor or blender – if using a blender, drain away any water after blending.

  4. Drain the water from the tilapia, then rinse the fish under cold running water to remove any excess salt.

  5. In a separate pan over a medium-high heat, bring the green plantains, eggs and just enough water to cover to the boil. Once boiling, add the tilapia. Cook for 10-12 mins, then remove from the heat. Take the fish out of the pan using a slotted spoon and transfer to a plate. Leave to rest. Drain the plantains and eggs, then fill the pan with cold water and leave to stand for 5 mins.

  6. Meanwhile, put the chillies in the asanka pot or food processor with the onion, and grind. When the mixture is smooth, add a 2-3 aubergines and grind again. Continue this process until all the aubergines have been added. Add the peanut butter, then season with half the shrimp cube, if using, and the aromat, if needed (taste for seasoning before adding the aromat).

  7. Rinse the fermented salted fish under cold running water. Heat the red palm fruit & rapeseed oil in a frying pan set over a medium heat, and fry the fermented salted fish for around 3-5 mins. Remove the fish from the pan using a slotted spoon or fish slice, and remove any visible bones. Add the fish to the asanka pot and grind into the aubergine mixture. Discard any fish bones.

  8. Add the sliced onions to the frying pan and fry for 3-5 mins, then add the aubergine mixture and stir well. Reduce the heat to low and cook for 3-5 mins. Mix in the sardines. Cook over the lowest heat for around 2 mins more, and mix everything together well.

  9. Transfer the mixture to an asanka pot or serving bowl. Drain the plantains and peel and halve the boiled eggs, then add these to the pot. Top with the avocado and tilapia, then serve.

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