FreeLiver Health

Garden Egg and Spinach Stew with Grilled Titus Fish

Name: Garden Egg and Spinach Stew with Grilled Titus Fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Ingredients: 4 garden eggs (African eggplant); 3 cups spinach; 1 medium onion; 2 medium tomatoes; 1 red bell pepper; 2 tbsp olive oil; 3 cloves garlic; 1 tsp ground crayfish; 2 fillets titus (mackerel) fish; 1/4 tsp salt; 1/2 tsp ground pepper

African garden eggs and spinach simmered in a light pepper sauce, served with grilled titus (mackerel) fish.

Servings

3 servings

Prep

20 min

Cook

30 min

Garden egg, the small bitter African eggplant, softens into a peppery tomato sauce here alongside a generous amount of spinach, then gets topped with grilled titus fish for protein. It's a lighter take on a familiar Nigerian stew, built for a weeknight rather than a big pot for the freezer.

Spinach and garlic anchor the flavor of this stew, both ingredients that fit liver-friendly cooking, and grilling the fish instead of deep-frying keeps the dish from getting heavy. Serve it with a small portion of rice or boiled plantain.

Ingredients

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Where to find these ingredients

Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.

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