How To Make Garden Egg Sauce (Recipe)
Hello friends, it is time to learn how to make my
favourite stews. People around me ask-why I love this
so much. I answer; because it is healthier than most
of others stews we consume daily. Do not forget to
read from the previous article I posted on how
garden eggs can improve your health.
If you have not eaten garden eggs sauce before, this
is a one time opportunity to give it a shot and you will
be thankful you did. Lets go straight to the steps
involved in making garden egg sauce delicious. Ingredients for making Garden Egg Sauce
10 average size of garden eggs ( I prefer the white
5-6 pieces average size of pepper, 2-3 pieces
average size of tomatoes and one large size of
Iru ( Completely optional), Cube seasonings and
Palm oil (3 cooking spoons). You could add more if
2-3 Boiled Titus fish or smoked fish (I prefer the
Some amount of water
Method Of Preparation
Purchase about 10 fresh average size green or
white type of garden eggs. Wash then clean in a
Cut and dice into tiny pieces and pour into a
Add enough water to make the blades of the
Blend until it has a very smooth thick consistency.
Pour the pasty garden egg into a clean cooking pot
and cook for 2-3 minutes until it further thickens
under low heat. Ensure you continuously stir to avoid
burnt garden egg puree. Keep this aside.
Dice a big size onions into smaller pieces and set
Use a hand blender to blend two to three average
size tomato and plenty pepper (rhodo) and set
aside. If you do not like pepper you could reduce
the ratio to your preference. You could pound this
to form a paste if you can.
Using your clean hands, cut your roasted fish into
smaller pieces and set aside.
How To Make The Gargen Egg Sauce
Pour about three cooking spoons of palm oil into a
clean non sticky big frying pot or pan placed on a
cooker. Ensure low heat.
When the oil is hot, had you diced onions. I
seriously love onions, so I used a very big size. Stir
for about 15- 20seconds.
Add your prepared garden egg paste and allow to
cook by covering the pot under low heat for about
10minutes. Do not forget to stir during this period.
This should be done when the little water in the
garden egg puree disappears. You must stir once
in a while to avoid burnt sauce.
Add your grated or pounded pepper, Iru pete
(Mashed locust beans but optional based on your
preference) and cube seasoning and salt to taste.
Allow to cook for some minutes. You could add a
little water to give room for the further cooking but
ensure you sauce ends up in a thick consistency
usually with no water.
Add the boiled Titus or roasted fish and stir. Do
this not more than 90 seconds.
Your garden egg sauce is ready to be served with
boiled or fried yam, boiled or fried plantain and
If you do have time to try out this recipe, do not
forget to share your experience here. In fact you
could be adventurous with the ingredients to make