Garden Egg Sauce
Garden Egg Sauce, a popular West African dish, features tender garden eggs cooked in a savory blend of tomatoes, peppers, and aromatic spices. This vibrant sauce offers a burst of flavors and pairs perfectly with various staples like yam, rice, or plantains.
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
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6-8Garden eggs (eggplants)
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1 tspLocust beans
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5 gMushroom diced (optional)
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2-3 clovesGarlic minced
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2 tbspsPalm oil
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3-4Tomatoes chopped
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1Onion finely chopped
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2-3Red bell peppers chopped
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2-3Scotch bonnet peppers Adjust to taste
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Salt Adjust to taste
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Pepper Adjust to taste
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Water
Instructions
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Start by washing the garden eggs and removing the stems. You can leave them whole or cut them into halves or quarters, depending on your preference.
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Heat the palm oil in a pot or frying pan over medium heat. Palm oil gives the sauce its distinctive flavour and colour.
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Add the chopped onions and minced garlic to the hot palm oil. Sauté them until they become fragrant and translucent.
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Stir in the chopped tomatoes, red bell peppers, and Scotch bonnet peppers. Cook until the vegetables soften and the tomatoes break down.
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Add the mushroom if you're using it. Stir well to combine all the ingredients.
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Add the garden eggs into the pot gently and mix them with the sauce. If the sauce is too thick, add some water to achieve your desired consistency.
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Cover the pot and let the sauce simmer on low to medium heat for 15-20 minutes, or until the garden eggs are tender.
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Taste the sauce and adjust the seasoning with salt and pepper as needed.
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Once the garden eggs are tender and the flavors have melded together, your garden egg sauce is ready to serve.
Notes
Garden Egg Sauce is a versatile delight, best served with boiled yam, rice, or plantains, adapting beautifully to your choice of staple. Feel free to customize the flavours and spices, making each serving a unique culinary experience tailored to your taste.
