Wash and remove the stalk of the garden eggs

Place the garden eggs in a nylon, tie it and place in a pot of boiling water.

Let cook for fifteen minutes or until the garden egg is soft

Roughly blend (pulse) the garden eggs. You can pound with mortar and pestle.

Put the palm oil in a clean pot and place on the burner. When it heats up, add the diced onions and blended peppers.

When the pepper fries a bit, add the roughly blended garden eggs, ugba, (if you're using it), salt and powdered crayfish.

Stir and cover the pot. Let it cook for 2-3 minutes

Dish and enjoy the sauce as a side dish with boiled yam, plantains, cocoyam.... In fact, the sky is the limit!