If you grew up in a Nigerian household, chances are you’ve heard this before: “There’s yam in the house, find something to eat with it.” Now, you could go for the usual egg sauce, but to inform you, once you’ve tasted Garden Egg sauce, there’s no going back. This isn’t just any sauce; it’s the one that makes yam feel like it’s attending a proper wedding reception.
Garden Egg sauce is that dish that reminds you of Saturday mornings when the whole family gathers around the table, or those cozy evenings when you’re looking for something hearty and comforting. It’s smoky, spicy, and downright irresistible. Whether you’re pairing it with boiled yam, fried plantain, or even rice, it’s a game-changer that deserves a spot in every Nigerian kitchen.
Now, if you’ve ever dismissed the humble garden egg (eggplant) as “just another vegetable,” think again. This little gem is packed with nutrients; fibre, antioxidants, vitamins, you name it. Plus, it’s the secret behind this sauce's rich, velvety texture.
So, are you ready to take your yam experience to the next level? Let’s get into this simple, no-stress recipe!
Ingredients
- White/Green Garden eggs
- Scotch bonnet pepper
- Fresh Tomatoes
- Smoked mackerel fish
- Onions (diced)
- 5g Tiger Ehuru (African nutmeg)
- Palm Oil
- Vegeta Onions (ground)
- African oil bean seed (Ugba/Apara) – optional
- Larsor Fish seasoning
- Crayfish (ground)
- Salt
- Utazi Leaves- Optional
Instructions
- Prep the Garden Eggs
Wash and dice the garden eggs.
Boil them in salted water for about 10 minutes until tender.
Peel off the skin (optional), then mash the garden eggs into a coarse paste. - In a frying pan, heat the palm oil until it becomes translucent.
- Add diced onions to the heated oil and fry until fragrant.
- Stir in the mashed garden eggs and cook for 2–3 minutes.
- Add the blended fresh tomatoes and scotch bonnet pepper, and allow the mixture to cook for 5–7 minutes, stirring occasionally.
- Add flaked smoked mackerel fish into the sauce, stirring gently to combine.
- Add Tiger Ehuru, ground crayfish, Larsor Fish seasoning, and Vegeta Onions powder.
- If using Ugba (African oil bean seed), stir it at this stage. Add a few slices of Utazi leaves.
- Let the sauce simmer for another 5 minutes, stirring occasionally, taste and adjust salt or seasoning as needed.
Serve with boiled yam, plantain, or rice for a satisfying meal. Whether it’s for breakfast, lunch, or dinner, this sauce will surely delight your taste buds and impress your guests!
Enjoy!
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