By Nancy Obazee

garden egg stew - Copy
Preparation time – 15mins
Ingredients:
Garden egg – 500grams ( cleaned)
Medium sized onion – 1(chopped)
Ground crayfish – 2 heaped tablespoons
Ground dried pepper- 1 level teaspoon
Vegetable oil- 60mls
Salt – 4g
Cook time – 30mins

Put chopped (optional, depends on size) garden eggs in a pot, add tap water to cover garden egg half way, place lid on the pot and continue to boil for an additional 10mins after pot reaches boiling point. Drain, allow to cool (optional) and mash to chunky bits or as desired.

In a hot pan add vegetable oil, chopped onions and salt for about 1min on medium heat, add mashed garden eggs, stir frequently until juice reduces, add ground pepper, crayfish and combine thoroughly. Reduce heat and cook for an additional 3- 5mins, add salt to taste. Serve hot.

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