Monday, 3 August 2015

How to make garden egg sauce

While most people consume this slightly bitter but spongy garden eggs raw with the local peanut butter dip known as ose oji, others make this amazing sauce out of it. It is currently the fruit in season as they come into the markets in droves from August through October.
For this sauce, you can make use of any type of garden egg available to you. You can use the purple garden egg "aubergine", the white and green garden eggs. According to research, raw garden egg is a very good source of dietary fiber, manganese, potassium, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. It is also effective in weightloss, lowering blood cholesterol and eye pressure in glaucoma. Being a member of vegetable family, it contains nutrients that include beta carotene, vitamins B6 E and foliate, calcium, iron and magnesium fibre. The garden egg is also regarded as a brain food because it houses the anthocyanin phytonutrient found in its skin and Nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. This is one of the many reasons why it's recommended to make the sauce without removing the skin.

How to make garden egg sauce
• Prep Time:
15 mins
• Cook Time: Less than 45 mins
• Misc :          Serve hot

Ingredients:::
• 7 medium sized Garden eggs (either purple "aubergine", white or green ) 
• 1 cup Palm oil 
• 1 medium sized Smoked fish 
• 1 tbsp. ground pepper (either chili, scotch bonnet e.t.c) 
• 2 tbsp. Iru (rinsed) or 1 okpei
• 1 small Onion 
• 3 tbsp. Crayfish 
• Salt to taste 

Directions::: 
Step 1: Remove the green stalk from the garden eggs and rinse. In a medium sized pot, boil the garden eggs whole for about 10 minutes till soft. This is done to soften it just enough to make blending easier. Chop the boiled garden eggs into smaller pieces and blend roughly with a little water. Some people like it smooth while others like it chunky. If you are not using a blender, you could pound the garden eggs into a smooth paste. To do this, boil the garden eggs further till the flesh swells and pops out of the skin. Peel the skin off and pound till smooth - Set this aside. 

Step 2: Heat up the oil in a small sized empty pot till it loosens up a little. Add the chopped onion, and Iru. Stir fry for about 5 minutes. 

Step 3: Gently pour the ground garden eggs, smoked fish, crayfish, crushed seasoning, pepper and salt into the pot. Stir and leave to cook for about 10-15 minutes before turning off the burner. 

Serve with Boiled, roasted or fried yam or plantain 


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26 comments:

  1. and whenever i make this sauce in school... dese igbo babes be looking @ me like the recipe is from mars



    HILARIOUS SIGNPOST OF CHURCHES

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    Replies
    1. lol! Don't mind them :)

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  2. Dobby, no need for pepper? Something like ata rodo. 10ks been looking for d recipe.

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    1. Hi kemi. Scotch bonnet is ata rodo. Glad you found this useful.

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  3. You brought back old memories. I made this sauce a lot back in those days at the university. Wonderful with boiled yam. Thanks dobby.

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    1. you're welcome jocy :)

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  4. Funny enough, I have never heard of this sauce in my life. I hope it's as tasty as it looks. Will try it! Thanks Dobby!

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    Replies
    1. You're welcome adaeze :)

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  5. Anonymous5:19 pm

    Wow dobby you are amazing

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  6. Anonymous5:20 pm

    You have magic fingers dobby

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  7. garden stew is one of my favourites, sometimes i like to mash the boiled garden eggs in an earthen ware pot called asanka in Ghana. other times i use regular vegetable oil and for that after boiling i separate the seeds from the flesh and grind the seeds in the asanka whiles i roughly chop the flesh. i also add pureed tomatoes to the mix

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    Replies
    1. You just brought back beautiful memories Annette. I tried out Asanka the last time i was in Ghana and couldn't get enough of it. I really enjoyed it :).

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  8. Yum!YUM!YUM!!!!!!!!!! I so Want!!!!

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  9. fatty8:54 pm

    I tried it and came out fine. How long can I keep the sauce.

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    Replies
    1. If frozen, it can last for a very long time.

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  10. Wow, I tried it this night, it was awesome. I added some chopped kpomo in it.. Awesome..

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    Replies
    1. glad you enjoyed it. thanks for the feedback mesoma.

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  11. Anonymous9:20 am

    I'm making it as we speak.😜

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  12. I sliced garden egg leaves on top.colorful n rich.gud job dobby.how do get notified whn u respond.

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    Replies
    1. Thanks for the feedback Ama. Just Click on the "Notify me" box while commenting.

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  13. Can I use ogili(locust bean)instead of okpei?thank you.

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    Replies
    1. Yes, but just a little.

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