Boiled cocoyam and Aubergine sauce

Name: Boiled cocoyam and Aubergine sauce
Total time: 1800 s
Cuisine: Nigerian
Ingredients: Cocoyam; Salt; Seasoning; Palm oil; Rodo; Tomato; Onion; Roasted mackerel fish; Crayfish

ssbasil_flower @cook_7300614

Lagos

#kitchenhuntchallenge. #saucecontest

ssbasil_flower @cook_7300614

Lagos

#kitchenhuntchallenge. #saucecontest

Saved

Ingredients

30mins

Cocoyam
Salt
Seasoning
Palm oil
Rodo
Tomato
Onion
Roasted mackerel fish
Crayfish

Saved

Steps

30mins

1

Wash your cocoyam and put it inside the pot, add water, salt and allow to boil till the cocoyam is soft uptil the middle
2

Wash your pepper, tomato, and Aubergine (diced), place inside a nylon tie it and put untop the cocoyam Inside the pot. This is to allow it boil.
3

Wash and shred your fish, slice your onion and wash your crayfish and set aside
4

Once the cocoyam is done. Take out the pepper and Aubergine mixture from it. Pound the mixture if you have a mortal and pestle or just blend it roughly with a blender
5

In a pot add your desired quantity of palm oil, after it's hot enough add the sliced onion and fry till it's golden
6

Add the pounded/blended aubergine and pepper, fish, crayfish, salt and seasoning. Stir to incorporate the ingredients well
7

Cover the pot and allow the sauce to fry for 10 mins. The short period is because the aubergine and pepper had been boiled earlier
8

Your sauce is ready. Serve with your cocoyam or yam/sweet potatoes