The plant is a perennial which is said to be native to India or Africa. This African variety has a delicious and slightly bitter taste. There are many varieties of Garden Egg, but the white variety is most popular among West African and Southeast Asian families. The fruit are versatile and can be eaten raw, steamed, boiled, sautéed, or in soups.
Garden eggs are used as a less expensive meat substitute because its spongy texture allows it to absorb other flavours. They contain potassium, fibre, vitamin C, iron, calcium, and beta-carotene.
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