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: Easy
400g Impwa (Garden Eggs)
1 Red Pepper
1 Green Pepper
I Red Onion
3 Tablespoons Olive Oil
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)
- 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! 😊