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Ampesi with garden egg stew
Ampesi: boiled yam, plantain and cocoyam with a light, peppery stew of African garden eggs
Ampesi is about as plain and honest as Ashanti food gets: slices of yam, green plantain and cocoyam boiled until tender and eaten with a stew, here one made from garden eggs, the small white or green African eggplants sold by the bowlful in Kumasi markets. They are boiled, mashed and simmered with onion, tomato and pepper into a soft, slightly bitter, savoury stew with very little oil. Ghanaian homes often add fish or egg to it; this version is fully vegan and light. Asian or Thai aubergines are a good swap if you cannot get garden eggs. Chef's tip: boil the yam, plantain and cocoyam separately or add them in stages; cooking them together from the start is the common mistake, and the yam turns to mush before the plantain is done.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the ampesi
- 1 ⅛ lb yampeeled and cut into thick slices
- 2 unripe plantainspeeled and halved
- 10 ½ oz cocoyam (optional)peeled and halved; or taro
- 1 tsp salt
For the garden egg stew
- 1 ⅛ lb African eggplants (garden eggs)stems removed; or Thai aubergines
- 2 tbsp vegetable oilor palm oil
- 1 onionchopped
- 3 tomatoeschopped
- 1 scotch bonnet chillifinely chopped
- ⅓ oz fresh gingergrated
- ½ tsp saltto taste
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Method
0/7 doneStep 1: Boil 1 ⅛ lb African eggplants (garden eggs) in a pan of water until very soft, then drain, peel off the skins if thick, and mash roughly.
12 minStep 2: Meanwhile, put 2 unripe plantains in a large pot of water with 1 tsp salt and bring to the boil. After 5 minutes add 1 ⅛ lb yam and 10 ½ oz cocoyam.
5 minStep 3: Boil until everything is tender when pierced with a knife, then drain and keep warm with the lid on.
15 minStep 4: While it boils, heat 2 tbsp vegetable oil in a pan over a medium heat and fry 1 onion and ⅓ oz fresh ginger until soft.
5 minStep 5: Add 3 tomatoes and 1 scotch bonnet chilli and cook until the tomato breaks down into a thick sauce.
7 minStep 6: Stir in the mashed garden eggs with a splash of water and simmer until thick and well blended. Season with ½ tsp salt.
6 minStep 7: Serve the hot ampesi on plates with the stew spooned alongside.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 6 g
- Carbs
- 76 g
- Fat
- 8 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ampesi with garden egg stew take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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