Garden egg may have just found its way to go beyond sitting before elders and being munched down with groundnuts. It has decided to be a household name in the pot, over medium heat and not on a large tray to be pushed down the stomach with water.
Realizing garden egg could make a sauce was good music to my ears and I took no time to chop it in on a board and it was beyond words could describe. You should try it…
Garden eggs- 6 large sized
Smoked Mackerel fish- as desired
Onions- 1 medium bulb
Fresh tomatoes- 8 large sized
- Wash the garden eggs and allow to boil in a pot of water, till soft. While the eggs sit on fire, dice tomatoes, wash the fish and remove bones.
- Bring down garden eggs from the fire when ready, allow to cool and peel off the outer skin. After peeling, dice the garden eggs and set aside.
- Place a dry pot over the fire (rinse the pot and allow to dry over the fire). Reduce fire and pour palm oil, just enough for the quantity of tomatoes. Groundnut oil can serve same purpose but palm oil helps with the color.
- When heated, add diced onions and fry for a minute. Add tomatoes, pepper and diced garden eggs. Allow to simmer for some time, say ten minutes.
- Add fish to the pot, then seasoning cubes and salt to taste.
This can be served with boiled yam, boiled plantain or white rice. I served mine with beans and maize. Some others add okpei (local seasoning) to the sauce. Tomatoes and garden eggs can be blended if preferred. The result is a stew texture.