Abom is a Ghanaian vegetable mash of boiled garden eggs (African eggplant), sometimes with kontomire (cocoyam leaves) or other greens, pounded with onion, pepper, and a little palm oil — a simple, fiber-rich relish eaten with yam, plantain, or kenkey.
Abom is humble, everyday Ghanaian vegetable food — the kind of cheap, healthful relish that stretches a meal. It echoes the Black American tradition of a pot of cooked-down vegetables that turns a plain starch into a meal.
Garden eggs (African eggplant) are very low in calories and high in fiber, with nasunin and chlorogenic acid — antioxidants linked to LDL-cholesterol reduction and blood-sugar moderation. Mashed with greens, abom becomes a powerhouse of fiber, vitamin K, folate, and potassium that supports heart health, blood-pressure control, and steady glucose. With only a little palm oil for flavor, it is one of the leanest, most metabolically protective dishes in the Ghanaian repertoire.
Boil garden eggs (and greens, if using) until soft. Drain and peel/mash with raw or fried onion, ground pepper, salt, and a spoon of red palm oil. Pound or blend to a coarse mash. Serve with boiled yam, plantain, cocoyam, or kenkey.
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