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Nigerian eggplant stew served over yam

Oven Roasted Garden Egg Stew With Prawns.

Abi Olayiwola
Oven roasted garden egg cooked in a spicy tomato sauce is bursting with flavours and very easy to make.
4.80 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Course Dip, Side Dish
Cuisine African, Ghanaian, Nigerian
Servings 6
Calories 216 kcal


  • 10-15 Garden eggs small
  • 3 tablespoons Oil
  • 1 cup Chopped onions
  • 2 cloves Garlic
  • 1 teaspoon Curry powder
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Pepper flakes
  • 400 g Chopped tomatoes (1 can)
  • 1 tablespoon Chopped fresh thyme or half teaspoon dried thyme
  • 200 g King prawns (1 cup)
  • Salt to taste


  • Preheat the oven to 220 °C.
  • Line a baking pan with foil to stop the garden egg from sticking. Cut the stalks off the garden eggs, cut into half and place on the baking pan. Sprinkle some salt and cover with foil.
  • Place into the oven.
  • Allow to cook for around 15 mins.
  • Bring out of the oven and pour in a bowl. Use a potato masher or fork to mash the garden eggs properly.
  • While the garden eggs are in the oven, heat up the oil in a pan under medium heat.
  • Add the onions and cook until translucent.
  • Pour in the garlic, curry powder, smoked paprika and pepper flakes. Stir continuously for 30 secs.
  • Add chopped tomatoes and thyme. Cover the pan and allow to simmer for 10 mins. Stir a few times to prevent sticking.
  • Add the prawns and the mashed garden eggs with some salt. Mix well and cover the pan for another 5 mins under low heat
  • Remove from heat.


Calories: 216kcalCarbohydrates: 28gProtein: 12gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 84mgSodium: 369mgPotassium: 1080mgFiber: 13gSugar: 16gVitamin A: 554IUVitamin C: 22mgCalcium: 123mgIron: 3mg
Keyword Garden egg stew
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