Garden egg stew

Method

1. Slice the stems off the garden eggs/aubergines (peel the aubergines, if using), then add the fruit to a large pan of water, ensuring they’re submerged, and set over a medium heat. Cover and cook for around 12 minutes or until softened. Remove from the heat, add the baking powder to the water, then set aside to cool in the water.
2. Put a medium-size pan over a medium heat and add the red palm oil and dawa dawa. Heat for 3-4 minutes, stirring occasionally. Once fragrant, add the sliced onion and the aniseed, nutmeg, black pepper and a pinch of salt. Continue to cook, stirring occasionally.
3. Meanwhile, whizz the remaining chopped onions with the garlic, ginger and scotch bonnet to a paste in a blender/mini processor. Add this to the red palm oil mixture and continue to simmer. Whizz the chopped tomatoes until smooth, then add to the pan and cook for a further 12 minutes, stirring occasionally to prevent sticking.
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4. Bring a separate pan of well salted water to the boil. Top and tail the plantains, then score the skin of each one lengthways (try not to cut through to the flesh), which will make them easier to peel once cooked. Boil the plantains for 20 minutes.
5. Lift the garden eggs/aubergines out of the water and mash with the back of a wooden spoon or fork, or in a pestle and mortar. Once you have a creamy, paste-like consistency, add them to the pan with the sauce and continue to simmer for another 3 minutes until well combined. Add the peanut butter and all-purpose seasoning and continue to cook for about 10 minutes. Add salt to taste.
6. To serve, drain the plantains, then gently prise open and remove their skins, which will have opened up slightly from the slits you made before cooking. Slice each plantain into pieces, then serve with the stew along with slices of avocado and halved boiled eggs. Henjoy!