Grilled Prawns with Eggplant and Okra

After visiting Jamestown in Accra, Ghana, cookbook author Zoe Adjonyoh created a delicious dish featuring sautéed okra and garden eggs (a small white variety of eggplant). While you can substitute any small eggplant, garden eggs are ideal for their rich, bitter flavor, creamy flesh, and tender skin. This recipe brings together the perfect balance of flavors and textures, showcasing fresh ingredients inspired by West African cuisine.

Why You’ll Love This Dish:

Grilled prawns, succulent and juicy, are complemented by the earthy flavors of okra and garden eggs. Together, they create a savory, aromatic base that’s elevated with spices like cayenne pepper, ginger, and the exotic grains of paradise. The addition of coconut oil adds a rich, tropical touch to the dish, and the vibrant mix of vegetables makes this a nutritious, flavorful meal. Whether you’re looking to explore new flavors or simply enjoy a healthy and satisfying dinner, this dish won’t disappoint.

Key Ingredients & Notes:

• Shrimp Powder & Garden Eggs: Shrimp powder (umami-rich ground dried shrimp) and garden eggs can be found at most Asian grocery stores. The shrimp powder adds depth to the prawns, enhancing the overall umami flavor. For an authentic touch, use grains of paradise, a fragrant West African spice that combines notes of citrus, cardamom, ginger, and nutmeg. Grains of paradise are available at specialty spice stores or online, and their warm, spicy fragrance pairs perfectly with the grilled prawns and sautéed vegetables.
• Coconut Oil: This oil imparts a mild coconut flavor, adding a smooth richness to the dish. It’s a healthier alternative to other oils, as it’s packed with medium-chain fatty acids, which are easier for the body to digest. You’ll use coconut oil for both grilling the prawns and sautéing the vegetables, ensuring a consistent, flavorful profile throughout the dish.
• Okra & Eggplant: Okra and garden eggs are both staple ingredients in West African cooking, offering a unique texture and flavor that is key to this recipe. Okra has a slight crunch and a mild flavor, while garden eggs (small white eggplants) add a bitter, earthy note. Together, they balance out the richness of the prawns and coconut oil, providing a wholesome base for this dish.

Ingredients for Grilled Prawns:

• 12 raw king or tiger prawns (shell-on, tail-on, heads removed)
• 1/4 cup grated yellow onion
• 3 tbsp melted coconut oil (plus extra for grilling)
• 1 tbsp finely chopped fresh thyme
• 2 tsp grated lemon zest + 2 tbsp fresh lemon juice
• 2 cloves garlic (grated)
• 1 tsp cayenne pepper
• 1 tsp fine sea salt
• 1/2 tsp grated fresh ginger
• 1/2 tsp dried shrimp powder (optional)

Ingredients for Okra and Garden Eggs:

• 3 tbsp coconut oil (divided)
• 4 small baby eggplants (such as garden eggs), sliced into 1/4-inch rounds
• 6 oz fresh okra, halved lengthwise
• 1 small red onion, finely chopped
• 1 1/2 tsp grated fresh ginger
• 2 cloves garlic, thinly sliced
• 1 tsp fine sea salt
• 3/4 tsp crushed red pepper
• 3/4 tsp ground grains of paradise
• 6 oz baby spinach (about 6 cups)

Instructions:

1. Prepare the Grilled Prawns:

• Butterfly each prawn by cutting along the belly, leaving the shell intact, and deveining. This allows the seasoning to penetrate the flesh, creating a more flavorful bite.
• In a medium bowl, combine grated onion, melted coconut oil, fresh thyme, lemon zest, lemon juice, grated garlic, cayenne pepper, sea salt, fresh ginger, and shrimp powder (if using). Toss the prawns in the mixture, ensuring the seasoning is worked into the cuts. Cover and refrigerate for 30 minutes to marinate.

2. Grill the Prawns:

• Preheat your grill to medium-high heat (400°F to 450°F). Brush the grill with coconut oil to prevent sticking.
• Grill the prawns for 1 to 2 minutes per side until the shells turn bright red and charred, and the flesh becomes opaque. Be sure not to overcook, as prawns can turn rubbery if left on the grill for too long. Set the prawns aside and tent them with aluminum foil to keep them warm.

3. Prepare the Okra and Garden Eggs:

• Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Working in batches, cook the eggplant and okra in a single layer until browned and tender (1-2 minutes per side). Add more coconut oil as needed. Transfer the cooked vegetables to a plate and set aside.
• Reduce the heat to medium and add the remaining 1 tablespoon of coconut oil. Add the chopped red onion and cook, stirring occasionally, until softened (about 5 minutes).
• Add grated ginger and sliced garlic, stirring constantly until fragrant (about 30 seconds). Stir in the cooked eggplant and okra along with salt, crushed red pepper, and grains of paradise. Cook for about 1 minute, allowing the spices to infuse the vegetables.
• Add spinach and stir occasionally until the spinach is just wilted (about 2-3 minutes).

4. Serve:

• Serve the grilled prawns on top of the sautéed okra and eggplant mixture. Garnish with fresh herbs if desired, such as cilantro or parsley. For an extra burst of citrus, you can squeeze a wedge of lemon over the dish right before serving.

Why This Dish Stands Out:

This Grilled Prawns with Okra and Eggplant recipe is not only a celebration of West African flavors but also a nutrient-packed dish. Prawns are a great source of protein and healthy fats, while okra and garden eggs provide essential vitamins and fiber. The coconut oil used in both the grilling and sautéing adds a deliciously rich texture without being overpowering. The combination of spices, from the earthy grains of paradise to the fiery cayenne pepper, creates a depth of flavor that will leave you craving more.

This dish can easily be customized by adding other vegetables or swapping the prawns for chicken or fish if preferred. It’s a versatile meal perfect for weeknight dinners, weekend gatherings, or when you want to impress guests with something special and new.

By incorporating fresh ingredients and traditional West African flavors, this recipe brings a unique twist to the standard grilled prawn dish. Whether you’re a seafood lover or new to the world of West African cuisine, this dish is sure to become a favorite in your kitchen.

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