Back home in Africa there are a few surprises Americans rarely mention—one of them is finding garden eggs at a local market. I was thrilled to discover them at the farmers’ market and immediately thought of the many ways they are enjoyed across West and Central Africa.
Garden egg, often called Njakatu in Cameroon, is a small fruit in the eggplant (aubergine) family. Its appearance often brings tomatoes to mind. Garden eggs can be eaten raw or cooked; raw they have a slightly bitter note balanced by a faint sweetness that many people enjoy.
In my family, garden eggs feature in different cultural contexts. My father likes them boiled and peeled alongside Achu, a Cameroonian delicacy. In my mother’s culture they are commonly served raw with groundnut (peanut) paste during ceremonies. I’ve also seen the Igbo people in Nigeria serve raw garden eggs with groundnut paste at events.
You can also make a delicious stewed garden egg sauce, which is what I’ll share here. Use plenty of tomatoes and a good amount of ground crayfish to mellow the garden egg’s slight bitterness and bring out a rich, satisfying flavor. Let’s make Njakatu stew.
GARDEN EGG STEW — NJAKATU
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 4
Ingredients:
10 garden eggs
6 large tomatoes
3/4 cup ground crayfish
1 cup dried fish and/or dried shrimp
1 medium onion
1/2 cup vegetable oil, palm oil, or a mix of both
1 seasoning cube (crayfish-flavored preferred)
Salt to taste
1 habanero pepper (optional)
Method:
1. Boil the garden eggs until tender. They should look soft and cooked through.
Take another look — please pardon my blurry photos.
2. Remove the thin skins from the boiled garden eggs and place the peeled fruits in a bowl.
3. Lightly mash the peeled garden eggs with a wooden spoon — you want them broken down but not pureed.
4. Chop the onion and sauté it in oil until translucent. Add the tomatoes and fry until the acidic, raw tomato flavor has mellowed and the mixture starts to thicken.
5. Lightly grind the crayfish and add it to the hot oil and tomato mixture. Stir for just a few seconds — crayfish browns quickly and can burn, so don’t leave it unattended. Immediately add your dried fish or dried shrimp, the seasoning cube, salt, and optional pepper.
6. Fold in the mashed garden eggs, stir gently, and allow the stew to simmer for about 5 minutes, stirring occasionally so the flavors combine evenly.
That’s it — your Njakatu stew is ready. Serve it with boiled yam, plantain, cocoyam, sweet potato, Irish potato, or cassava for a satisfying meal.
Notes:
– To deepen the flavor, add freshly ground garlic and ginger when frying the tomatoes. A pinch of white pepper can also enhance the stew’s aroma and give it an extra layer of warmth.
– Use any dried or smoked fish you prefer — I used stockfish and dried shrimp for a rich, traditional taste.
Enjoy this comforting, flavorful dish — lots of love!