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Dutch Oven
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Nigerian Egg Stew

Nigerian Egg Stew: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Nigerian Egg Stew

Photo: Edithobayaa1 · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •2 tbsp palm oil
  • •1 tsp ground chile pepper
  • •½ medium onion , chopped
  • •1 Maggi cube , crushed
  • •Salt , to taste
  • •2 eggs

Instructions

  1. 1Heat palm oil in a frying pan over medium heat.
  2. 2Add the chile pepper, chopped onion, crushed Maggi cube, and salt. Stir and cook for 2–3 minutes.
  3. 3In a separate bowl, beat the eggs. Pour into the pan and stir gently to scramble.
  4. 4Cook for another 2–3 minutes, or until eggs are fully set but still moist.
  5. 5Serve with boiled yam , cocoyam , or potatoes .

Camp tips

  • • You can add chopped tomatoes or bell peppers for extra flavor and color.
  • • Vegetable oil can be substituted for palm oil, though it changes the flavor.
  • • Adjust chile pepper amount to suit your spice tolerance.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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