Garden Egg Stew

Serves 4

Prep Time: 10 min
Cook Time: 18 – 20min

Ingredient List

1 16oz can aubergines (drained and mashed)
½ red onion (chopped)
½ medium red bell pepper (chopped)
½ cup of ground, large crayfish
¼ cup of palm oil
¼ cup canola oil
2 Knorr bouillion cubes
Red Pepper flakes to taste

Place frying pan over medium heat. Add both palm oil and canola oil and heat for about 2 minutes. Add onions and peppers and sauté for 2 minutes. Add mashed garden eggs (aubergines) and cook for 2 minutes. Add crayfish, Knorr cubes and pepper flakes. Reduce heat to low and cook for 10 minutes taking care to mix often to prevent burning. Serve hot over boiled staples /root vegetables.

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