Garden egg sauce or eggplant sauce is a very simple delicious stew that can be fixed within 15 minutes. This is commonly made with boiled yam, potatoes or boiled rice. This is made with fresh garden eggs, fish and palm oil. However, other traditional ingredients are included to make the sauce tasty and full of flavour. In place of garden eggs, you can also use Aubergines to make this delicious sauce.
Garden Eggs Sauce/stew Ingredients.
- 8 Medium size yellow/green garden eggs or 3 medium Aubergines (purple eggplants)
- 3 Medium size dried or smoked fish, shredded
- 10 Pieces of beef or kpomo (cow skin), optional
- 1 Cup of palm oil
- 1 Large onion
- 3 Big Red bell peppers or tomatoes
- 3 Scotch bonnets (Ata Rodo)
- 2 Tablespoons of ground crayfish
- Locust beans (dawadawa)
- 2 Bouillon cubes or maggi cubes
- Salt to Taste
Rinse the garden eggs or egg plants very well and remove the stalks. Cut the garden eggs into bite-sized pieces and place onto a pot and cook for 10 minutes. Steam the garden eggs for 5 minutes and then peel off the outer layer. Place onto a blender or mortar and blend into a chunky consistency. Blend also the tomatoes and peppers together, if you are using that and set aside.
Dress the fish and remove bones, chop onion and cut meat into small pieces, if using that too. Place a saucepan on heat to get hot, add 1 cup of palm oil into it, add the chopped onions and locust beans into it and fry until fragrant. Add the blended peppers into the oil and fry for about 5 minutes or until the palm oil separates to the top. Season the content with crayfish, seasoning cubes and salt and add the fish and the meat. Leave the sauce to cook for another 5 minutes on a medium heat so that all the ingredients will combine properly.
Add the blended garden egg into the content and fry for about 8 minutes. Leave the sauce to simmer on low heat, come back to it stir and taste for salt.