To be honest with you my vegan friends i do not know where this sauce is originated from. I have asked questions about about it and all i could get is that a particular tribe eat it the most but it's not their traditional food. It happened that the first time i took it i was actually getting to know what it was and like they said there's always a first time. I didn't actually like it as i don't like eating garden. There's a saying that what i don't like another Man will, so the kids liked it and has been pleading with me to make it for them. I did and i will be dropping the recipe here maybe you might like it
Making my garden egg sauce
My ingredients for this sauce
- 800g of ripped garden egg fruit
- 100g of ugba (African oil bean) optional
- 300g of fresh tomatoes (optional)
- 7 pieces of scotch bonnet
- 80ml of palm oil
- 1000g of yam
- 40g of onion
- 10g of utazi leaves (gongronema latifolium)
Step one to prepareing this dish
Peeled my yam, wash it, give it a cut according to my size of choice and put it on fire.
Now the yam yam is on fire, i pound my scotch bonnet, cut my garden egg fruit and pounded, you can also blend if you wish.
Cut my onion, fresh tomatoes, and my ukazi leaves.
We've prepared all the ingredients and they're ready, let's get started with prepared the sauce.
Step two
On your an already heated pot pour in the palm oil, add the onion stir and pour in the tomatoes stir well until the water dries up.
Once the water is dried add add the pounded garden egg fruit and stir well added my ugba, scotch bonnet and utazi leave and stirred well then bring it down.
I will be serving it with yam.
I served with yam became it goes well with it. You can try it with something else. And feel free to tell me what you think about this sauce. I will be waiting for you at the comment section.
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