Did you know the awesomeness of the Garden egg?

Ok so it's been what two?... three?... almost four weeks since I posted. Don't ask me why but I'll furnish you with the deets.... ok so I had to round up lectures, set examinations and draw up marking schemes and bla bla bla... basically earn my salary and justify my employment.... Doesn't sound fun and trust me, it ain't fun but hey when was hard work ever fun? Only when it's "hard work" in the kitchen.... Yes you heard me, KITCHEN...

In the cause of my going up and down and reading stuff and experimenting in the laboratories... Hope you haven't forgotten one is in the office premises with ethanol, methane, MacConkey, CLED and Nutrient agar things while the other is tucked in one corner of my living quaters... This research was more in the second laboratory than the first so fear not... *she laffs*

I stumbled across yet another amazing find... the African Egg plant or just plain Garden egg as we know it. Yeah yeah what's so special about the garden egg... it's a bitter vegetable (in some cases tasteless) I'd rather not eat... well think again pal cos when you are done reading this, you might become the next garden egg ninja to walk the earth after me!...

*Confession* - I just enjoyed the vegetable without knowing crap... Oops forgive me... without knowing stuff about it. I eat it raw, savour it in stews and soups or with locally made peanut butter (in Benue and the Tiv extraction to be exact, we call it "nyatar", the Igbos also from Nigeria do have a name for it too but it eludes me as I write... I'll be sure to find out and let you know asap... that's a promise...)

So for you sisters out there craving to loose weight? Worry no more you just eat as much garden eegs as you can find. If you are an ulcer patient? Garden eggs are the way to go. If your sight troubles you? Just go with the Garden eggs and you won't be on the wrong path at all...

I know we should be cooking but let me bore you a little bit first...

Botanical name Solanum melongena. My people the Tivs call it "mgyishim", to the Yorubas it is "Obe-igba", in the East and South-East "ahara" or "afufa" as the dialect permitts.

From Lagos to Harare, Mozambique to Senegal, the African egg plant abounds and it is a high valued delicacy in African cuisine. It is a symbol of fertility, blessing and abundance as such always present at traditional ceremonies like weddings, naming ceremonies and even funerals...

It comes varied in shape, size and colour: oval, ellipsoid to elongated, big small, medium and greenish, white or striped in green... However it comes, it is always a delight to savour.

It is low in sodium, low in calories and very very rich in dietary fibre. It is high in potassium (the secret behind it's effectivity in maintaining the heart and regulating blood pressure)

Most people donot find the garden egg palatable as it can be bitter however, it is a good appetizer.

Garden eggs boost immune systems, strengthen body tissues as well as enhance free blood circulation. Continuing studies have shown it is great in constipations because of it's high fibre content, in the reduction of blood cholesterol because it boosts High plasma HDL-cholesterol and also very effective in the protection against poor eye sight as a result of glaucoma. Experts also say it is as effective against stomach ulcers, diabetis, strokes, excess body weight, heart disease and hypertension.

In a comparison between apples, oat meal and garden eggs in a research done at the Department of Pharmacology and Toxicology of the Faculty of Pharmacy, University of Benin City, Nigeria, garden eggs were found the best in lowering blood cholesterol... don't you just love this plant?

Be it Wurukum market in Makurdi-Benue State, Yaba market in Yaba-Lagos State or Wuse market in Abuja-FCT, garden eggs can be purchased and prepared as you best desire... In soups, stews or sauces... it's a versertile vegetable to work with

Today, after a very worship filled church service, I decided Garden egg Stew and pork chops won't be a bad idea to go with well pounded yam... talk about a sunday lunch... Hmmmm... Yummy! 

You can substitute pork chops for whatever chops you decide but I prefer pork chops.

You'll need...

1 kg pork chops

12 medium sized garden eggs washed and chopped into sections...

4 large red peppers, 2 medium sized tomatoes, 1 medium sized onions all pureed/ground

Nune (iru) ground

1 medium clove of garlic ground

Black pepper as desired

Ginger as desired

Palm oil

Salt to taste

Seasoning to taste (I prefer Knor cubes whether chicken or regular)

Lots of clean water

How to go about it?

Per boil the pork chops with garlic, black pepper, ginger, salt and seasoning to taste. A little red pepper will not be a bad idea as pork chops could be bland if not properly spiced and peppered...

To a large pot, add palm oil and allow to heat for a bit then add the puree and fry for 20 minutes. Add stock from the pork chops and allow to simmer for 5 minutes.

Add pork chops (you can fry the pork chops after perboiling to reduce the fat like I do), more salt and seasoning to taste if the seasoning from the per boiling isn't enough.

Allow to cook for 10 minutes then add the chopped garden eggs and allow to cook for 5 minutes. Turn off the heat and you are good to go.

It makes a fine meal when served with pounded yam like I did or any other staple of your choice.

Ensure not to over cook the garden eggs so you do not ruin it's awesomeness with heat...

Ok so what are you waiting for?.... Hit the kitchen running and tease the taste buds around you as well as nurish the bodies...

See ya'll pretty soon... I have loads of scripts to grade... Phew!

Ciao!