Boiled Yam and Garden Egg Stew (with Kobi, Salted Beef and Sardines)

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• published: 01 Apr 2015
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This video about making a Ghanaian dish called Boiled Yam and Garden Egg Stew. The yam is peeled, chopped and cleaned. Then the yam is placed in a pot of boiling water to cook until tender. A garden egg sauce is made first, then alongside this, a separate stew is made from palm oil, onions, salted beef and sardines. When this stew is prepared then it will be placed on top of the Garden egg (nyaadowa) stew to be mixed. The initial garden egg sauce is typically made from boiled garden eggs (also known as white aubergine or eggplant), scotch bonnet pepper and garlic. We also prepared a grilled portion of fresh tilapia to be eaten alongside this dish. There many things you can eat with this dish such as cocoyam, plantain, avocado and boiled egg. This dish is very tasty thanks to the salted beef and kobi (salted tilapia). The salted beef is optional and corned beef can be used as an alternative ingredient. Some people also use exotic or shiitake mushrooms and grind them into the stew for an alternative flavor. I hope you try this dish at home and enjoy eating this food one day. There is not a strict recipe to making garden egg stew. Some people only use blended boiled garden eggs (eggplant) with scotch bonnet pepper, garlic, tiny bit of ginger and fish (such as anchovies, sardines, kippers and/or mackerel. Solanum melongena is a species of nightshade grown for its edible fruit. It has several common names; in American, Canadian and Australian English it is called eggplant, in British English aubergine. It is known in South Asia, Southeast Asia and South Africa as brinjal. The fruit is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties—including large, purple varieties commonly imported into western Europe—do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine. Eggplant is used in the cuisine of many countries. Eggplant is widely used in its native Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name "baingan" or "Brinjal") as the "king of vegetables". Roasted, skinned, mashed, mixed with onions, tomatoes and spices and then slow cooked make the famous Indian and Pakistani dish Baingan ka Bhartha or gojju, similar to salată de vinete in Romania. Another version of the dish, begun-pora (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. In a dish called bharli vangi, brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil. Reference: http://en.wikipedia.org/wiki/Eggplant Most Ghanaian dishes are served with a stew, soup or a spicy condiment made from raw red and green chilies, onions and tomatoes (pepper sauce). Ghanaian stews and soups are quite sophisticated with liberal and delicate use of exotic ingredients, a wide variety of flavours, spices and textures. Vegetables such as palm nuts, peanuts, cocoyam leaves, ayoyo, spinach, wild mushroom, okra, garden eggs (eggplant), tomatoes and various types of pulses are the main ingredients in Ghanaian soups and stews and in the case of pulses, may double as the main protein ingredient. Beef, pork, goat, sheep, chicken, and fish are common sources of protein in Ghanaian soups and stews sometimes mixing different types of meat into one soup. It is also common to find more exotic meat and sea food in Ghanaian soups and stews. Reference: http://en.wikipedia.org/wiki/Ghanaian_cuisine