Garden egg stew is a popular Ghanaian dish featuring African eggplant, or garden egg as its main ingredient. Although the eggplant is a fruit, it is prepared as a vegetable in this stew, combined with tomatoes, onions, peppers, palm oil, dried fish or shrimp, and seasonings such as ginger and nutmeg.
The stew is often served for lunch or dinner, accompanied by boiled plantains.
MAIN INGREDIENTS
Ekwang is a popular Cameroonian and Nigerian dish consisting of grated cocoyams that are tied in cocoyam leaves, then slowly simmered with crayfish, palm oil, and various spices. This delicacy is traditionally prepared by the Bafaw people from the Southwest region of Cameroon and several ethnic groups in the Nigerian state of Cross River.
Although making ekwang is a laborious, time-consuming process due to all the grating and wrapping, most cooks claim that it disappears from the plates quite fast after it has been served.
MAIN INGREDIENTS
Ewa agoyin is a traditional stew originating from Nigeria. This spicy stew is a street food favorite, especially in Lagos, and it’s usually made with a combination of beans, bell peppers, onions, ginger, crayfish, dried hot peppers, bouillon cubes, palm oil, and salt.
The beans are cooked and mashed with a wooden spoon. The dried hot peppers and bell peppers are soaked in water and blended with the onions, ginger, and water. Onions are browned in palm oil and mixed with blended peppers, bouillon cubes, crayfish, and a bit of salt.
Adalu is a hearty Nigerian and Cameroonian (commonly known there as corn chaff) stew utilizing corn and beans as the key ingredients. Corn and beans are slowly simmered with ingredients such as onions, palm oil, tomatoes, various spices, and beef, crayfish or smoked fish, depending on personal preference, although beef and fish can be omitted from the dish.
Its high fiber and protein content make it a highly nutritious choice for any meal. Adalu is traditionally served hot and can be enjoyed on its own or paired with sides like fried plantains or bread.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.