Garden Egg Sauce by Ogechukwu Mbanugo

Name: Garden Egg Sauce by Ogechukwu Mbanugo
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 10 medium size pieces garden eggs (mixture of white and green); 3 medium green bell pepper; 6 scotch bonnet (Atarodo); 6 fresh tomatoes, chopped; 1 large onion bulb, chopped; 2 garlic cloves, minced; 3 large pieces kpomo (cut in bite size pieces); 2 crayfish seasoning cube; 1/2 tbsp ground pepper; 1/2 cup palm oil; 2 large smoke fish (Ejakika); 1 tbsp ground crayfish; 1 cup water; to taste Salt

Ogechi B Mbanugo @cook_16167571

Kano

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Ogechi B Mbanugo @cook_16167571

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Ingredients

6 servings

10medium size pieces garden eggs (mixture of white and green)
3medium green bell pepper
6scotch bonnet (Atarodo)
6fresh tomatoes, chopped
1large onion bulb, chopped
2garlic cloves, minced
3large pieces kpomo (cut in bite size pieces)
2crayfish seasoning cube
1/2 tbspground pepper
1/2 cuppalm oil
2large smoke fish (Ejakika)
1 tbspground crayfish
1 cupwater
to tasteSalt

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Steps

1

Place garden eggs, green bell pepper and scotch bonnet peppers in a food processor and blitz on a medium speed until fully chopped. Transfer content to a mixing bowl, set aside.
2

In a medium size pot, heat up palm oil on medium heat for about 30 seconds.
3

Sauté onions and garlic for 30-45 seconds or until fragrant.
4

Add chopped tomatoes and stir-fry for a further 3 mintues
5

Then add kpomo, shredded smoke fish, ground crayfish, crayfish seasoning cubes, ground pepper and continue stir frying for a further 3 minutes
6

Afterwards, add chopped garden eggs, 1 cup of water and salt to taste, stir to combine. Cover pot and allow to cook for a further 7 mintues.
7

Take off heat, enjoy with any side dish of your choice
8

I used rice as you can see on my picture, it tasted so yummy