Howdy folks! 😊
Impwa, also known as White Garden Eggs are from the Aubergine (egg plant) family, and are quite widely eaten in these parts – often with Nshima.
I know many people who don’t like them because they have a slightly bitter taste. But the beauty is in that same bitter taste!😊
To solve for this, folks often boil them first and then discard the water to take out some of that bitterness, before proceeding. However because most Vitamins are water soluble, and throwing out the water means discarding the nutrients – I prefer to saute Impwa instead. 😊 The peppers and onions not only add to the flavor, they also bring some sweetness to the Impwa. 😊
This recipe is easy to make, delicious and most importantly, it preserves all the nutrients you need. Ready to try something new? 😊
Here goes :
Impwa (Garden Eggs)
Course: SidesDifficulty: Easy4
servings10
minutes25
minutesZambian
Ingredients
400g Impwa (Garden Eggs)
1 Red Pepper
1 Green Pepper
I Red Onion
3 Tablespoons Olive Oil
Fresh Basil
1 Tomato, grated
2 Cloves Garlic
1/2 Teaspoon Paprika
1/2 Teaspoon Onion Powder
1 Teaspoon flavored Salt
1/4 Teaspoon Black Pepper
1/2 Teaspooon Chili powder/Curry (optional)
Directions
- Start by washing the Impwa (Garden eggs) in cold water, and removing the green calyx on top.😊
- Cut the Impwa in quarters, the goal is uniformity. For the bigger ones, you can do thirds as well 😊
- Pour the oil into the pan and bring to the stove. Add the Impwa in to fry, once hot. 😊
- Fry the Impwa for about five minutes, and by then you’ll notice it start to get tender 😊. Season with the flavored salt, and black pepper.
- Next, prepare the other ingredients, slicing the peppers and Onion lengthwise. Cut up the Garlic and Basil, as well. 😊
- Add the chopped Garlic and onion to the pan first, and saute for about 3 minutes. 😊
- Next, add in the red and green peppers and cook for another 3 minutes. 😊
- Then, add in the rest of the dry seasonings : Paprika and Onion powder (and Chili/Curry, if using), and cook for another couple of minutes. These spices bring a little sweetness to the dish 😊
- In the final step, add in the grated tomato and fresh basil 😊. If your tomato is very juicy, you won’t need to add any water. If it is not though, proceed to add 2 tablespoons of water. Combine well and cover to cook for 5 minutes.
- After 5 minutes, the dish is ready! 😊 You want the Impwa fully cooked through and tender – But not falling apart.
- Had mine with Garlic rice, and chicken. Delicious! 😊
Looks amazing and I want to try with fresh impwa from my local farm, but I would like to get the proper seasoning. I have “American” chili powder used when making chili in the crockpot, but is that correct ? If I wanted the “curry” spice, what would be the correct blend? Thank you! 🙂
Hi Brian
Thanks for stopping by. No, it’s not that ‘American Chili’ but rather Chili peppers like Cayenne, Peri Peri or Mbuzi chillies, for a bit of heat. Impwa is a bit bland, so some people do prefer to liven it up with Chili peppers. But it’s optional.
Also optional is the curry powder, and depending on where you are in the world, if in Southern Africa – I’d recommend Robertson’s Rajah Curry powder, mild or medium. It’s found everywhere in these parts. Shoprite, pick n pay and local markets. If this is out of reach, Tumeric powder is a good substitute.
All the best with the recipe, hope it turns out great!
P.S And thanks for asking this. I’ll be a bit more specific in my descriptions because some ingredients with the same name do translate differently in different cultures. Especially on the other side of the Atlantic.
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I didn’t just read to the end but tried the recipe. Impwa has never tasted any better! Thanks now I enjoy it
Yay! Thanks for the great feedback, Yendy! And for trying the recipes… I’m humbled 🙂
This looks delicious
Will try it!
It was! Please do 🙂