Liberian Eggplant Stew

Liberian eggplant stew is a delectable dish that highlights the unique flavors of eggplant in Liberian cuisine.

Ingredients

• 2 tablespoons palm oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 pound meat (beef, chicken, or goat), cut into pieces, or fish (tilapia or catfish), cleaned and gutted
• 2 cups chicken broth or water
• 1 tomato, diced
• 1 bell pepper, diced
• 1 hot pepper, chopped (optional, for heat)
• 1 teaspoon ground pepper
• 2 large eggplants, peeled and diced
• Salt, to taste

Steps

1. In a large pot, heat the palm oil over medium heat.
2. Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
3. If using meat, add the meat pieces to the pot and cook until they are browned on all sides.
4. Pour in the chicken broth or water and bring the mixture to a simmer.
5. Add the diced tomato, bell pepper, and chopped hot pepper (if using) to the pot. Stir well to combine with the other ingredients.
6. Gently add the diced eggplant to the pot and stir to incorporate with the other ingredients.
7. Season the stew with ground pepper and salt to taste. Adjust the seasoning according to your preference.
8. Let the stew simmer for about 20–25 minutes or until the eggplant is tender and cooked through.
9. Stir occasionally during cooking to prevent sticking and to ensure even cooking.
10. Remove the pot from the heat and let the stew rest for a few minutes before serving.

More recipes with palm oil, onion, garlic, beef, broth or stock, tomatoes, bell pepper or eggplant

Adapted from “Liberian Eggplant Stew” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.