|Vegetable egg sauce with Boiled Yam|
Pumpkin leaves which is also added during the preparation of Egusi soup, Ogbono Soup, Okra Soup, Edikaikong soup, Efo Riro and a host of others is packed with nourishing vitamins such as Vitmains A, E, B5 and minerals such as potassium & magnesium. it is also rich in dietary fiber, anti-oxidants such as Beta-carotene & Alpha Carotene which helps slow down aging process, Eliminates free radicals responsible for cancerous growths e.t.c. Beta-carotene in the pumpkin leaves also helps restore skin damage caused by the sun while Alpha-carotene helps reduce the risk of developing cataracts, Folic Acid and Iron helps boost blood formation thereby reducing the risk of Anemia.
Nigerian Vegetable sauce recipe:
•Prep time: 15 minutes
•Cook time:10 minutes
•Total time: 25 minutes
•Misc: Serve Hot
• ½ cup Vegetable oil
• 2 Red Onion
• 1 Seasoning cube, crushed
• 1 tsp. Curry powder
• ½ tsp. Thyme
• 2 Eggs
• 350g Fluted Pumpkin leaves "Ugu"
Step 1: Chop the Scotch bonnet pepper, Onions, Tomatoes, Pumpkin leaves "Ugwu" separately......Set aside.
Step 2: Heat the vegetable oil till hot. Add the Chopped onion and pepper, Stir-fry for 1 minute. Add the chopped tomatoes, Salt to taste, Crushed seasoning, curry powder, thyme. Leave to fry for 3 mins while stirring occasionally.
Step 3: Break the eggs into the pot and stir to incorporate the mixture. Leave for 3 minutes while stirring occasionally.
Step 4: Add the chopped pumpkin leaves and stir. Leave to simmer for 3 mins.
Turn off the burner and serve with Yam, Plantain, Rice, Irish or sweet Potatoes
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