Garden egg sauce:

Nourishing and appetising

Garden eggs are in season. Do you know that besides being an easy and crunchy snack, it can be made into sauce and eaten with yam, plantain, rice or potatoes? Rich in dietary fibre, potassium, magnesium, manganese, copper and vitamin B, it has been found to be great for reducing cholesterol as well as beneficial for the eyes and for those suffering from glaucoma because it lowers the eye pressure. BLESSING EKUM brings the recipe for preparing garden egg sauce.

You will need:

6 garden eggs (of any variety)

1 bulb of onion, chopped

4 tomatoes

2 bell peppers (tatase)

3 scotch bonnet peppers (rodo)

Salt to taste

Seasoning cubes

Palm oil

Procedure:

Blend tomatoes, pepper and onions and boil to drain water. Set aside.

Boil garden egg in pot of water for about 10 minutes. Once boiled, remove into a bowl of tepid water and allow to cool.

Peel the skin off the garden eggs and mash with a spoon or chop into small bits.

Heat palm oil and add some chopped onions. Sauté

Add tomatoes sauce and stir fry.

Add seasoning cubes and salt.

Add the mashed/chopped garden eggs and allow to fry for another five minutes

Allow to simmer under low heat for about seven minutes.

Serve with boiled yam, plantain or potatoes.