Ghanaian · intermediate
Ghanaian Garden Egg And Smoked Mackerel Braise
A rich home-cooked stew of tender small eggplants braised with flaked smoked mackerel, red palm oil, and warm savory tomatoes.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place the quartered eggplants into a saucepan with 1 cup of water and a pinch of salt, boiling for 10 minutes until soft.
- 02
Drain the eggplants, transfer to a bowl, and mash roughly with a fork while leaving chunky texture; set aside.
- 03
Heat red palm oil in a skillet over medium heat for 2 minutes, then add diced onion and garlic, frying for 5 minutes until soft and fragrant.
- 04
Stir in chopped plum tomatoes and tomato paste, simmering for 8 minutes until the oil begins to separate from the tomato base.
- 05
Add the mashed eggplants, flaked smoked mackerel, and dried shrimp powder to the skillet, stirring gently to combine.
- 06
Reduce heat to low, cover, and simmer for 8 to 10 minutes so the fish and eggplants absorb the savory sauce.
- 07
Adjust salt to taste and serve hot alongside boiled plantains, boiled yams, or steamed rice.
A LITTLE KITCHEN KNOW-HOW
Oil Separation Simmering
Cooking fresh tomato base in red palm oil until moisture evaporates and red oil floats to the top, signaling rich concentrated base flavor.
Notes from the kitchen
- Italian fairy tale eggplants or Japanese eggplants work as excellent substitutes for Ghanaian garden eggs.
- Handle smoked mackerel gently when stirring so large tender flakes remain visible.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.