The raw fruit becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Feel free to order this and other African food as well as Caribbean and Latino online right here.
Name variations: eggplants, nyaadewa
Preparation and use
This delicious can of garden eggs is sourced from fresh garden eggs. Garden egg is a type of eggplant that is used as a food crop in several countries in Africa. It is a small, white fruit with a teardrop or roundish shape that is valued for its sweet and bitter taste, and excellent in stews.
Recipes, meals, and how this is usually eaten
History, social and cultural relevance
Garden egg / eggplants are native to sub-Saharan Africa and have been cultivated since ancient times. Today Garden Egg eggplants are widely grown and found at local markets in Africa, Southeast Asia, Europe, Brazil, the Caribbean, and in select regions in the United States.
In Ghana, Garden Egg eggplants are grown in small gardens and are consumed as an inexpensive and widely available meat-substitute. Sold on busy street corners, in fresh markets, and along roadsides in small stands, Garden Egg eggplants are consumed on a daily basis and are also deeply rooted in cultural traditions. Representing fertility, friendship, and respect, Garden Egg eggplants are given as gifts at social events, weddings, and gatherings. In Nigeria, Garden Egg eggplants are also served at special events with ose-oji, which is a spicy, ground paste made out of peanuts, spices, and peppers.
Garden Eggs are a good source of potassium and fiber, and also contain some vitamin C, iron, calcium, and beta-carotene.