The garden egg sauce is a tasty Nigerian dish that can be paired with potatoes, yam or plantain. Our weirdos foodies swear that it goes even better with Rice as well. With garden egg as the main ingredient, this sauce provides a lot of nutritional benefits, which we are certain you wouldn’t want to miss for any reason whatsoever. Anyway, the recipe is really an easy one, let’s head straight to Tiger Kitchen.

Ingredients10 Garden Egg
6 plum tomatoes
Vegeta Onion
¼ cup of palm oil
2 scotch bonnet pepper chopped
340 g smoked mackerel the equivalent of one large mackerel skinned and de-boned
Larsor Fish Seasoning
Tiger Basil Leaves
Iru (Optional)
Ground CrayFish
Salt to taste

Instructions
To prep the garden egg, take off the stems, wash and boil the Garden Egg in salted water for 10- 12 minutes.

While the garden eggs are boiling, pour some Vegeta Onion in a sauce dish, dice the tomatoes, and debone the fish.

Once the garden eggs are tender, drain and mash them with a fork. They should have the same consistency as crushed tomatoes or bit chunky.

In a deep saucepan, heat up the palm oil for 2 minutes (be mindful not to overheat the oil), and gently fry Vegeta Onion and scotch bonnet peppers until it is softened. Add the tomatoes, and cook over medium heat for about 20 minutes, or until the sauce thickens, and the oil starts to rise to the top.

Add the smashed garden egg, and continue cooking on low-medium heat for five minutes.

Add Iru, smoked mackerel, ground crayfish, Larsor Fish Seasoning; stir on low heat.

At this point, taste the sauce, and adjust for salt. Afterwards, stir in Tiger Basil Leaves, and turn off the heat.

Serve hot with plantain, rice or even yam.

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