Obe Onigba is a delicately flavored, garden egg/aubergine stew from Nigeria, that makes a good vegetarian meal when served along with rice or steamed cassava/yam. It is quite a simple preparation and makes use of easily available ingredients to constitute a tasty dish that can be prepared in no time.
Ingredients and Preparation
Garden eggs/aubergines (cubed), Onion, fresh tomatoes, fresh chillies, tomato puree, red palm oil and salt to taste are the ingredients required.
Tomatoes, chillies and onions are ground to paste. This ground paste is fried in little oil, tomato puree is added and cooked till well blended. Cubed aubergines are added and cooked in the gravy till done before serving hot with steamed rice or yam as a side dish.
Obe Oniga uses aubergines as the chief ingredient which is a good source of beta carotene and potassium. It contains certain phytonutrients like phenolic compounds and flavonoids. It is considered a brain food because the anthocyanin phytonutrient ‘Nasunin’ acts as a potent antioxidant which protects brain cells from free radical damage. Chlorogenic acid has anti-cancer, antiviral and anti-microbial activities.
As such, aubergines are low-fat and high potassium food, beneficial to persons with blood pressure, cholesterol and weight concerns as well as diabetes. It can be made even healthier by addition of spinach leaves (whole or as puree), to increase Vitamin A, K and folate content as well as fiber value. Roasted pine nuts may be added as a good source of proteins, unsaturated fats, Vitamins K, E, phosphorus, zinc, manganese and cholesterol lowering phytosterols.