Nigeria

Nigerian Egg Stew

Name: Nigerian Egg Stew
Yield: 1 servings
Cuisine: Nigeria cuisine
Ingredients: Palm oil 2 tbsp; Ground chile pepper 1 tsp; Medium onion, chopped 0.5; Maggi seasoning cube, crushed 1; Salt, to taste To taste; Eggs 2

A spicy Nigerian egg dish with onion, chile, and seasoning cooked in palm oil until the eggs are fully set, often served with boiled yam, cocoyam, or potatoes.

1 servings · Easy

Egg stew is often called the original suya companion, and it grew out of suya sellers grilling at night who needed something hot and rich to serve beside the spiced skewers. Garlic, ginger, chilli and onions go into palm oil first, and the cubes of Maggi-style seasoning are the shortcut most households rely on. It is eaten with boiled yam, plantain or potatoes, and it is meant to be steaming when it reaches the table.

Ingredients

Palm oil2 tbsp
Ground chile pepper1 tsp
Medium onion, chopped0.5
Maggi seasoning cube, crushed1
Salt, to tasteTo taste
Eggs2

Directions

1
Heat the palm oil in a frying pan over medium heat.
2
Add the ground chile, chopped onion, crushed seasoning cube, and salt. Stir and cook for 2–3 minutes.
3
Beat the eggs in a separate bowl. Pour them into the pan and stir gently to scramble.
4
Cook for another 2–3 minutes, until the eggs are fully set but still moist.
5
Serve with boiled yam, cocoyam, or potatoes.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.