Garden Egg Stew (Ghanaian Smoky Roasted Eggplant, Tomato & Flaked Fish Ragout) – Authentic Ghana Recipe

Ingredients for Garden Egg Stew (Ghanaian Smoky Roasted Eggplant, Tomato & Flaked Fish Ragout) (4 Servings)

• 1.25 lbs (or 2.5 cups) roasted white and purple eggplants mashed coarse, prepped into bite-sized pieces
• 1.5 cups flaked mackerel or white fish, washed and trimmed
• 1 cup boiled yams or plantains
• 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
• 1.5 tbsp traditional Ghana seasoning (garlic, sweet onions, plum tomatoes, red oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown roasted white and purple eggplants mashed coarse for 5 minutes.
2. Add minced onion, garlic, fresh ginger, and garlic, sweet onions, plum tomatoes, red oil, stirring for 2 minutes until deeply aromatic.
3. Add flaked mackerel or white fish and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in boiled yams or plantains right before serving warm.