Liberia / Main
Liberian Eggplant Stew
Liberian eggplant stew is a delectable dish that highlights the unique flavors of eggplant in Liberian cuisine. This hearty stew is made with tender eggplant, savory meat or fish, and a medley of aromatic spices. It is a popular and comforting meal in Liberia, often served with rice or fufu.
Ingredients
- palm oil2 tbsp
- onion, finely chopped1
- garlic, minced2 clove
- meat or fish, beef, chicken or goat, cut into pieces; or tilapia or catfish, cleaned and gutted1 lb
- chicken stock, or water2 cup
- tomato, diced1
- bell pepper, diced1
- hot pepper, chopped; optional, for heat1
- pepper, ground1 tsp
- egg plants, large; peeled and diced2
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
In a large pot, heat the palm oil over medium heat.
Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
If using meat, add the meat pieces to the pot and cook until they are browned on all sides.
Pour in the chicken broth or water and bring the mixture to a simmer.
Add the diced tomato, bell pepper, and chopped hot pepper (if using) to the pot. Stir well to combine with the other ingredients.
Gently add the diced eggplant to the pot and stir to incorporate with the other ingredients.
Season the stew with ground pepper and salt to taste. Adjust the seasoning according to your preference.
Let the stew simmer for about 20–25 minutes or until the eggplant is tender and cooked through.
Stir occasionally during cooking to prevent sticking and to ensure even cooking.
Remove the pot from the heat and let the stew rest for a few minutes before serving.
