Garden egg sauce may well be the best sauce for Boiled White Yam. It contains palm oil which boiled yam loves.
Ingredients
8 big garden eggs
1 cup palm oil
1 onion
Habanera Pepper & Salt (to taste)
1 small ogiri okpei (iru)
2 small smoked mackerel
Preparation
1. Before you cook garden egg sauce rinse the garden eggs very well and remove the stalk. Blend the garden eggs.
2. Cut the onion into small pieces.
Pound the pepper and ogiri okpei in a mortar till smooth. Prepare the smoked fish if you don’t have some and separate them into small pieces.
3. Start cooking the yam or the staple food you will serve with the garden egg sauce.
4. Pour the garden egg puree into a clean pot and cook till all or almost all the water dries up.
5. Pour the palm oil into a clean dry pot and heat it up. Do not bleach it, 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. The palm oil will also be separated from the puree.
6. Add the ogiri okpei and habanera pepper blend then add salt to your taste. Add the smoked fish, stir, cover and leave to simmer and it’s done!
Use the garden egg sauce to eat boiled white yam, boiled plantains and agidi/eko.
