Garden egg sauce is a very healthy sauce you can accompany with your boiled yam, fried plantain, boiled unripe plantain etc. It is very easy to whip up and a real winner on weekends.
- 10-12 White Garden Eggs
- 1 Large White Onion
- 1/4 Cup Nosak Famili Palm Oil
- 6 Red Bell Peppers (Tatashe)
- 3-4 Scotch Bonnet Peppers, chopped
- Handful Smoked Prawns
- 340 g Smoked Mackerel, Skinned and De-boned
- 1 small handful Scent leaf
- 2 Seasoning Cubes
- Salt to taste
- Take off the stems, wash each eggplant then boil in salted water for 10- 15 minutes.
- While the eggplants are boiling, blend the peppers into a very coarse texture, roughly chop the scent leaves, and flake the fish.
- Once the eggplants are fork tender, drain them, and mash them with a potato masher or a mortar and set aside.
- In a deep saucepan, heat up the palm oil for 2 minutes, and gently sauté the onions and blended peppers until it is softened and starting to brown ever so lightly on the edges of the onions.
- Add in the scotch bonnet pepper, rinsed prawns, fish, and seasoning. Cook over medium heat for about 20 minutes, or until the sauce thickens, and the oil starts to rise to the top.
- Add the garden egg and crushed scent leaves, stir well and cook for about 5 minutes.
- Taste the sauce and adjust for salt.
- Serve warm with a side of your favourite carbs.