Egg plant stew

Egg plant stew

Eggplant stew typically known in the North West province of Cameroon as jakantu stew or garden egg stew is a very delicious nutritious meal served with plantain or other starches desired.


Roast egg plants on the grill, cool down and carefully peel off the outer thin layer. Crush roasted egg plants by pounding with a mortar in a bowl. Saute onions and garlic in olive oil at medium heat until onions are tender. Add fish to the mix and let
brown. Add basil, salt and bouillon cube to taste. Add chopped tomatoes and cook over medium heat for 6 minutes, stirring occasionally. Add the egg plant and cook gently for 5 minutes. Stir in salt and pepper. Serve hot over boiled plantain. Number of Servings:

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