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The African garden egg, also known as African eggplant, is a type of eggplant that is widely consumed in many parts of West Africa.
However, some garden eggs can be bitter, and reducing the bitterness of garden eggs, or finding out which ones may be bitter before cooking, involves some tips and techniques:
Select less bitter garden eggs
- Color and size: Typically, younger, smaller garden eggs are less bitter than their larger, more mature counterparts. Opting for firm, vibrant colors (usually white or bright green) can help you choose less bitter varieties.
- Skin Texture: Smooth-skinned garden eggs are usually less bitter compared to those with wrinkles or blemishes.
Preparation Techniques to Reduce Bitterness
- Salting: A common method of reducing bitterness is salting. Cut the garden eggs into slices or desired shapes and sprinkle them generously with salt. Let them sit for about 30 minutes to an hour. Salt helps extract bitter juices. Next, rinse the garden eggs thoroughly with cold water to remove salt and extracted bitter juices.
- Soak in water: Soaking sliced garden eggs in salted water can also help reduce bitterness. This method is similar to salting, but can be a little gentler on the texture of the vegetable. After soaking for about 30 minutes, rinse the pieces before cooking.
- Blanching: Blanching involves briefly boiling garden eggs and then submerging them in ice water. This can help reduce their bitterness and soften them a bit, making them easier to cook.
Cooking methods
- Combine with other flavors: Cooking garden eggs with strong flavors and spices can help mask residual bitterness. Ingredients such as tomatoes, onions, garlic and herbs can complement and offset the bitterness.
Following these tips can help you enjoy garden eggs in various dishes without a strong bitter taste.
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