Tomatoes are expensive and scarce. Here is another no-tomatoes-needed stew for you, thank me later.
Garden Egg Sauce may well be the best sauce for Boiled White Yam. It contains palm oil which boiled yam loves. It can also be prepared with vegetable oil but I do not recommend that. Keep reading for details.
Ingredients for Garden Egg Sauce
8 big garden eggs
1 cup palm oil
Habanero Pepper & Salt (to taste)
1 small ogiri okpei (iru)
2 small smoked mackerels
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 step b above.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.Repeat step 4 till the small amount of water in the puree dried up. the paol oil will also be separated from the puree.Add the ogiri okpei and habanero pepper blend then add salt to your taste.Add the smoked fish, stir, cover and leave to simmer and it’s done!
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Use the Garden Egg Sauce to eat Boiled White Puna Yam (best combo), Boiled Plantains and Agidi/Eko. If you fried the sauce with vegetable oil, use for Boiled White Rice and Boiled Potatoes.