For The Love Of Food: The Garden Egg Sauce Delight

It's a pity that the old yam is totally gone and all we have left is the brittle, hairy, new yam now. That old yam is so much sweeter than the new!  Anyway, new or old, yam is one of the best things God made, there's just so much you can do with yam. Many times however, you simply want boiled yam and fried eggs (an all time favorite for me). If you worry about eating too much cholesterol and clogging your arteries, garden egg sauce is a good alternative to fried eggs. The bonus point is that it's healthy for you! Here is how you do the garden egg sauce.

You can do different variations with the garden egg sauce but the basic ingredients you need are: habanero peppers, onions,crayfish, garden eggs (of course!), palm oil/vegetable oil, seasoning cubes and salt.

This sauce can be eaten with a range of staple foods including potatoes, plantain, and rice. However, for rice, it's might be better to fry with vegetable oil, but usually, it tastes better with palm oil. 

Method:

• Rinse the garden eggs very well and remove the stalk. 

• Boil the garden eggs until soft and then pound them to form a puree, some people remove the skin before pounding, that's optional. You can boil the garden eggs along with the yam. If you are boiling the garden eggs alone, 7 - 10 minutes max will do. 

• Dice or roughly blend the onion and peppers.

• Pour the palm oil into a clean dry pot and heat it up. Do not bleach it, you only need to heat till a piece of onion sizzles when added to the hot oil. 

• When the oil is hot enough, add the peppers and onions and fry for about 2 minutes. Add the crayfish in.

• Add the garden egg puree and a little water and stir. Cover the pot and cook-fry for some time and stir again. Add in the seasoning and salt, stir and allow to fry until water in it dries up. 

• If you want extra protein, now is the time to add in fish or shrimps, stir and allow it simmer and it's done!

Via Korje

I recommend you use the white/yellow variety, the green ones have a bit of a bitter taste to them.

Bon appetit! 

Cover image via Kitchenbutterfly