I remember writing about garden egg sauce sometime last year. As a nutritious sauce that is healthy to have with rice or yam because it is a very good source of dietary fiber, potassium, and it’s also rich in antioxidants. So after a long time of having this delicious sauce I thought it would be nice to make my home-made garden egg sauce with rice for dinner.
- 5 large garden eggs (any variety/shape will do)
- 3 table spoons Groundnut oil or red oil if using the sauce for yam
- 1/2 of a medium onion (chopped)
- 3 seed of Tomatoes
- 4 large habanero pepper
- 1 tablespoon blended crayfish
- 1 cube seasoning
- A pinc of salt ( 1/2 teaspoon)
- ¼ Cup dried fish pieces (optional)
- Bring 3 cups of water to a boil, add in the garden eggs and boil for 5mins. Remove the garden eggs from heat and set aside to cool
- Chop the onions, tomatoes and pepper into bits
- Set a small pot on medium heat, add in the Groundnut oil. Wait 2 minutes then add in the onions, tomatoes and pepper
- Add in all the other ingredients like crayfish, Maggi and dry fish. Reduce the heat to minimum, cover and simmer the sauce.
- Peel the garden eggs skin by gently pulling on the thin white coating (cut and remove the seeds in the center if you prefer) and chop up the peeled garden eggs or crush them lightly using a pestle head.
- Add the crushed garden eggs into the sauce, combine. Taste and adjust for seasoning. Simmer for another 7 mins.
Serve with boiled yam or rice. Enjoy!!