How TO Prepare Garden Egg Sauce/Eggplants with Boiled Yam, Shrimps, Eggs And Smoked Fish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 PEOPLE 1x
- Category: Appetizer, Breakfast, Main Course
- Cuisine: African, nigerian
Ingredients
Scale
- 1 Tuber Yam
- 6 Pieces Garden egg (igba)
- 6 Chicken eggs
- 3 Fresh tomatoes
- 2 Large Onion
- 3 Small red chilli peppers
- 1 ½ tbsp Cooking spoon Vegetable oil or cooking oil of your choice
- 20 g Shrimps
- 1 Piece of Smoked Fish
- 1 Can of Sardine (Corn beef)
- Optional seasoning (thyme, Maggi, curry)
Instructions
- Step 1 Slice the yam into round pieces, use a knife to cut it and put it in a pot of water peel the back away before you do so. Put a garden egg in a thick black paper bag and boil it either separately or with the yam. Add a little sugar or salt to the yam if needed.
- Step 2 If the garden egg is boiled and soft, pound or marsh with a small mortar or spoon.
- Step 3 In a deep frying pan, add 1 1⁄2 cooking spoons of vegetable oil or your desired cooking oil, slice a few onions, some tomatoes and red chilli peppers, then cook for 1 min.
- Step 4 Add the sardine/corn beef, smoked salmon, shrimp and eggs from the garden. Meanwhile, in a cup, whisk some chicken eggs with a little bit of thyme, curry and a Maggi cube.
- Step 5 By adding very few slices of scent leaves or herb spices of your choice, the egg mix and some seasoning, continue frying, then fry and stir all together for 3-4 minutes.
- Step 6 Cook yam to tender, test with a fork and serve as pictured above. Cook, until the yam is tender, test with fork or knife to be sure, is soft. Then, Serve.
Nutrition
- Calories: 235