HOW TO MAKE NIGERIAN GARDEN EGG SAUCE

NIGERIAN GARDEN EGG SAUCE

It’s going to be a typical Nigerian dish today and that is Nigerian Garden Egg Sauce with boiled half ripe plantain. Growing up, this used to be one of my Mum’s favourites. The two most interesting carbohydrates to pair with Garden Egg Sauce is either half ripe plantain or old yam. The other day whilst visiting my sister I saw her eating Nigerian Garden Egg Sauce with rice. Well like they say one man’s meat is another man’s poison.

The fibre this sauce brings to the diet is just amazing. If you favour a more bitter taste, then you can go for the green garden eggs. If not, then you should stay with the white variety. By the way you can swap the garden egg for aubergine.

Ingredients for this sauce are quite basic but trust me the result is amazing.

Recipe for making Nigerian Garden Egg Sauce

10 pieces of white Garden Eggs
6 pieces Tatashe (big red peppers)
1/2 Onion (chopped)
Scotch Bonnet Pepper to taste
Handful Smoked Prawns
1/2 cup smoked Fish
Seasoning to taste
1/2 cup Vegetable Oil
Curry Leaves (patmenger)
Salt to taste.

METHOD FOR MAKING NIGERIAN GARDEN EGG SAUCE

1. Wash and cut the garden eggs into small pieces, wrap in foil and steam in water till very soft. Mash and set aside. If
   you had chopped the garden eggs into small cubes you may not need to mash as the garden egg will.

2. Blend the peppers into very coarse texture. I tend to pound the peppers when I want that type of texture, particularly
   if the quantity of pepper is small.

3. Heat the oil, fry the onion then the pounded pepper

4. Add the rinsed prawns, fish and seasoning.

5. You may have to add about 1/4 cup or less of water to help cook the fish particularly if the fish is hard. You may use
   less water if the fish is soft.

6. Fry the sauce till dry, taste and correct the seasoning

7. Add the garden egg and some curry leaves stir well and cook for about 5 minutes

8. Relish and serve with boiled plantain or yam.