Image Credit: Beyond Mere Sustenance

 

Ingredients

• 2 big tomatoes
• 2 onions
• 2 carrots
• ¼ kg okra
• 8 tbs cooking oil
• ½ kg African eggplant
• 2 cups of water
• 2 eggs
• Salt to taste

 

Preparation

• Wash, peel, and chop the tomatoes finely.
• Wash and chop the onions.
• Wash, peel, and cut the carrots lengthwise.
• Wash okra and cut off the end tips.
• Fry the onions lightly in oil. Add tomatoes and salt; stir until soft.
• Add African eggplant, okra, and carrots. Stir well.
• Add water, cover the pan for 10-15 minutes, and simmer until the vegetables are soft.
• Whisk the eggs until frothy, then add to vegetables while stirring slowly for 5 minutes.
• Season to taste. Serve hot.

Recipe created by AVRDC – The World Vegetable Center, Regional Center for Africa