Ngogwe, also known as African eggplant, is used widely across East African and West African kitchens.  In Swahili, it is called nyanya chungu, and it is also often referred to as garden egg.  It has a firm texture and a mild bitterness that softens beautifully when cooked with mustard and fenugreek seeds, garlic, ginger, and a tomato base. You will sometimes see different botanical names attached to it online, which can be confusing. While Solanum macrocarpon is one type of African eggplant, the variety that I think is the closest to ngogwe, especially in East African cooking, is Solanum aethiopicum. This is the one with the firm texture and gentle bitterness that works so well in curries and stews. It is small to medium in size, round and often green, with firm flesh and a slight bitterness, and is visually and texturally very similar to Thai eggplant.

Since I do not get African eggplant where I live, I use Thai eggplant instead. The substitution works well. Thai eggplants are very similar in texture, flavor profile, and how they absorb the masala base, making them a reliable stand-in for this dish.

If you enjoy eggplant, this recipe is for you. Any lingering bitterness is completely balanced by the garlicky oil and gentle spice. I usually eat this with Gujarati rotli, or with ugali. I shape a small portion of ugali by pressing it between my fingers and palm to form a soft ball, then create a shallow dip; the hollow is used to pick up curry or stew, allowing the ugali to function as both food and utensil.

A little different from the everyday shaak, this dish is quick and simple, not a common Gujarati table staple, but full of flavor.

This is a naturally vegan and gluten-free meal. It is the kind of dish that survives migration, adjusted to what is available but anchored in how it was first learned, familiar even as the details shift.

Watch me make it here:

Nongwe Nu Shaak
(African Eggplant Curry with Thai Eggplant)

Serves: 3–4
Diet: Vegan, Gluten Free

Ingredients

• 3 tablespoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon fenugreek seeds
• 1 medium onion, finely chopped
• 1 tablespoon garlic, finely chopped or paste
• 1 tablespoon ginger and green chilli paste (optional)
• 2 medium tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• 4–5 Thai eggplants, cut into quarters
• ¼ cup water

Method

1. Heat oil in a pan over medium heat. Add mustard seeds and fenugreek seeds, and allow them to bloom.
   
   
2. Add the onions and cook until soft and translucent.
   
   
3. Stir in the garlic and ginger green chilli paste, if using.
   
   
4. Add the tomatoes, turmeric powder, red chilli powder, and salt.
   
   
5. Cook until the tomatoes break down completely, and the masala comes together.
   
   
6. Add the eggplants and mix well to coat with the masala.
   
   
7. Pour in the water, cover, and cook on medium to low heat until the eggplants are tender.
   
   
8. Uncover and cook briefly, if needed, to allow any excess moisture to evaporate.
   

To Serve

Serve with Gujarati rotli, bajra no rotli, or ugali.

If you make this, I would love to know how you serve it and what you pair it with.