How do you cook Garden egg stew?

Garden egg stew, also known as "Okra Stew" or "Afang Soup," is a popular dish with West African origins, particularly notable in Nigeria. Here is a recipe for cooking garden egg stew:

Ingredients:

- 1 pound garden eggs (okra)

- 1/2 pound beef, cut into small pieces

- 1/4 cup palm oil

- 1 large onion, chopped

- 3 cloves garlic, minced

- 1 tablespoon ground crayfish

- 1 tablespoon Ogiri (fermented locust beans)

- 1 teaspoon dried thyme

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Water

Instructions:

1. Preparation:

- Wash and trim the garden eggs. Cut them diagonally into slices.

- Rinse the beef under cold water and pat it dry.

2. Cooking the Beef:

- In a pot, heat the palm oil over medium heat.

- Once the oil is hot, add the chopped onions and fry until they become soft and translucent.

- Add the minced garlic and cook for another minute.

- Add the beef, salt, and black pepper. Stir to coat the beef with the spices.

- Cover the pot and let it simmer for about 20 minutes, stirring occasionally.

3. Adding the Garden Eggs:

- Once the beef is cooked, add the sliced garden eggs. Stir well to combine them with the beef and spices.

- Add the ground crayfish and Ogiri. Stir again.

4. Adding Water and Seasonings:

- Pour in enough water to cover the ingredients in the pot.

- Bring the mixture to a boil, then cover the pot and reduce the heat to low.

- Let it simmer for 15-20 minutes, or until the garden eggs are cooked and the stew has thickened.

5. Finishing Touches:

- Once the stew is cooked, stir in the dried thyme.

- Taste and adjust the seasonings if needed.

Serve the delicious garden egg stew hot with rice, yam, or any of your preferred accompaniments. Enjoy this flavorful and nutritious West African dish!