APRON AND PANS - GARDEN EGG SAUCE
Ingredients
8 big garden eggs (or as needed)
1 cup palm oil
1 onion
Habanero pepper
Salt (to taste)
1 small ogiri okpei/iru (Locust beans)
2 small smoked mackerels
Preparation
- Rinse the garden eggs very well and remove the stalk.
- Blend the garden eggs. There are 3 ways to turn the garden eggs into a smooth puree:
With a blender
Cut the garden eggs into small pieces.
Put in a blender and pour just enough water to help the blades of your blender move.
Blend till smooth.
With a mortar and pestle
Boil some water in a pot.
Add the garden eggs and continue to cook till they are soft.
Peel the water-proof skin of the garden eggs.
Pound in a mortar till a smooth puree is achieved.
With a sieve
Cut the garden eggs into small pieces.
Put the garden egg pieces in a pot and pour some water to the same level as the contents of the pot.
Cook till the pieces are very soft, soft enough to melt when you press with a fork.
Keep cooking till almost all the water has dried.
Pour into a sieve with a wire mesh or any other rough sieve and mash it up.
- Cut the onion into small pieces.
- Pound the pepper and ogiri okpei/iru/locust beans in a mortar till smooth.
- Prepare the smoked fish if you have some and separate them into small pieces.
- Pour the garden egg puree into a clean pot and cook till all or almost all the water dries up. Set it aside. Skip this step if you prepared the garden egg puree using the mortar or sieve method.
- 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 onions and fry for about 2 minutes.
- Add the garden egg puree and stir for a bit.
- Cover the pot and cook-fry for some time and stir again.
- Add the ogiri okpei/iru/locust beans and habanero pepper blend.
- Add salt to your taste.
- Add the smoked fish, stir, cover and leave to simmer and it's done!
This sauce can be eaten with boiled yam and boiled plantain.
8 big garden eggs (or as needed)
1 cup palm oil
1 onion
Habanero pepper
Salt (to taste)
1 small ogiri okpei/iru (Locust beans)
2 small smoked mackerels
Preparation
- Rinse the garden eggs very well and remove the stalk.
- Blend the garden eggs. There are 3 ways to turn the garden eggs into a smooth puree:
With a blender
Cut the garden eggs into small pieces.
Put in a blender and pour just enough water to help the blades of your blender move.
Blend till smooth.
With a mortar and pestle
Boil some water in a pot.
Add the garden eggs and continue to cook till they are soft.
Peel the water-proof skin of the garden eggs.
Pound in a mortar till a smooth puree is achieved.
With a sieve
Cut the garden eggs into small pieces.
Put the garden egg pieces in a pot and pour some water to the same level as the contents of the pot.
Cook till the pieces are very soft, soft enough to melt when you press with a fork.
Keep cooking till almost all the water has dried.
Pour into a sieve with a wire mesh or any other rough sieve and mash it up.
- Cut the onion into small pieces.
- Pound the pepper and ogiri okpei/iru/locust beans in a mortar till smooth.
- Prepare the smoked fish if you have some and separate them into small pieces.
- Pour the garden egg puree into a clean pot and cook till all or almost all the water dries up. Set it aside. Skip this step if you prepared the garden egg puree using the mortar or sieve method.
- 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 onions and fry for about 2 minutes.
- Add the garden egg puree and stir for a bit.
- Cover the pot and cook-fry for some time and stir again.
- Add the ogiri okpei/iru/locust beans and habanero pepper blend.
- Add salt to your taste.
- Add the smoked fish, stir, cover and leave to simmer and it's done!
This sauce can be eaten with boiled yam and boiled plantain.
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