French African Eggplant Stew.

Best Way to make French African Eggplant Stew.

Cooking dinner in French Cote d’Ivoire Africa.

French is the official language in nineteen African countries and the French influence on food is most important in culinary arts. This easy and delicious French eggplant stew features eggplant, greens, tomatoes and okra creating classic French dish using local grown vegetables.

Beginning around the year 1903, the French held most of what would come to be their colonial territory in West Africa including present-day Senegal, Mali, Burkina Faso, Benin, Guinea, Cote d’Ivoire, and Niger. In Africa, the French language is usually the lingua franca or the language for business and education but for cooking eggplant stew, taste buds speak a language of their own.

There is no difference between Eggplant, aubergine or brinjal; they are different words for the same fruit depending on where you live and yes, eggplants are a fruit botanically. Nevertheless, enough about history and the origin of words, let’s get to cooking The African Gourmet French Eggplant Stew recipe.

Ingredients for French African Eggplant Stew.

French African Eggplant Stew Ingredients and Directions.

3 cups mustard greens finely shredded. 
2 eggplants, peeled and cubed. 
2 cups fresh okra, chopped.
10 plum tomatoes, chopped. 
3 large carrots, diced.
5 cups vegetable stock. 
Salt, black pepper and cayenne pepper to taste. 

Add all ingredients to a large pot except tomatoes. Bring to a boil, reduce to a simmer and cook for 30 minutes, or until the vegetables are tender. Add tomatoes and simmer for 10 minutes longer. Serve with boiled green plantains.

There is no difference between Eggplant, aubergine or brinjal; they are different words for the same fruit depending on where you live.

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