Boiled Yam with Garden Egg Stew

Steamed puna yam accompanied by a rich, earthy African garden egg and smoked fish stew

Estimated Cost GH₵ 32.00 per serving

Prep & Cook ⏱ 35 mins 15m prep • 20m cook

Difficulty Medium Home kitchen

Servings

GH₵ 64.00

🇬🇭 Cultural Story & Culinary Context

"African garden eggs (mini round eggplants) are boiled, skinned, and mashed into a deeply savory red palm oil stew with smoked mackerel and aromatics, paired with steamed white yam."

— Chef Eric Adjepong, Ghana to the World

🛒 Ingredients Checklist

• For 2 servings

Yam

4 thick cuts Puna yam slices ~GH₵ 18.00

Garden Egg Stew

6 boiled and mashed Garden eggs ~GH₵ 10.00
3 tbsp Red palm oil ~GH₵ 6.00
flavor base Smoked mackerel & onions ~GH₵ 16.00

Market Total: GH₵ 64.00

Preparation & Cooking Steps

Follow Chef Adjepong's exact techniques for authentic flavor

4 Steps

Boil Yam & Garden Eggs

Boil yam in one pot; boil garden eggs in another until soft, 15 mins.

Mash Garden Eggs

Peel garden eggs and mash with fork or in asanka.

Simmer Stew

Heat palm oil, sauté onions and smoked mackerel, add mashed garden eggs and simmer 8 mins.

Serve

Serve hot steamed yam topped with savory garden egg sauce.

🥣

Enjoy your breakfast! Serve warm and take a moment to savor Ghanaian morning heritage.

GH₵ 30.00 ⏱ 15m

Spiced Fonio Porridge with Coconut

Ancient West African grain simmered with warm spices and luscious coconut cream

GH₵ 12.00 ⏱ 25m

Bofrot (Nutmeg Puff-Puff with Spiced Sugar)

Golden-brown pillowy yeast doughnuts with freshly grated nutmeg and cinnamon-sugar