- Preparation time
- 15 mins
- Cooking time
- 10 mins
- Difficulty
- Moderate
- Serves
- 1 people
- Meal course
- Lunch
- Posted by
- Posted on
- November 15, 2023
- 2 Medium
- Yellow Garden eggs
- 3 Medium
- Green garden eggs
- 4 Medium
- Scotch bonnet
- 1 Teaspoon
- Salt
- 1 Teaspoon
- Knor seasoning
- 1 Teaspoon
- Ginger powder
- 1 Teaspoon
- Curry powder
- 1 Teaspoon
- Red pepper powder
- 4 Tablespoon
- Palm oil
A sauce made out of left over or fresh Nigerian garden eggs sauted in Palm oil , onions and seasonings.
- Wash garden eggs
- Trim garden eggs to remove old skins
- Rinse and place garden eggs in a cookware along side scotch bonnets to boil for 10-15 min
- Remove from heat and pour into small sized mortar
- Grind into a paste
- Set cookware on medium heat and allow to dry completely
- Add Palm oil , allow to heat up
- Pour in diced onions
- Add garden egg paste
- Stir allow to cook add seasonings, ginger , Cameroon pepper, curry, red pepper powder, knor seasoning.
- Stir until homogenous mixture is gotten.
- Cover and allow to simmer on low heat for 5-7 min
- Serve with water yam and enjoy
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