My sister came into the kitchen this morning as I was preparing to make garden egg sauce and she said, “Sis, isn’t this that sauce we hated as kids”. I told her, “Believe me, I now eat many of the things I hated as a child, so why not this one too”.
Today probably is the first time I would eat Garden Egg sauce in probably 16 years. My husband on the other hand likes Garden Egg Sauce and for the 6 years we have been married, he has asked me several times to make it. My memories of garden egg sauce kept me from making it, well today I did and I loved it, so going forward I’d make new delicious memories of my own and share with my children.
● 9 Tomatoes
● 5 Jalapeño peppers ( Bawa / Sombo / long tatashe )
● 3 Scotch Bonnet ( Ata rodo )
● 1 large Onion
● De-boned , shredded mackerel fish
● 1/2 Cup Vegetable Oil
● 2 Bouillon Cubes
● Salt (to taste)
– Wash and take off the stalks on the garden eggs. Then boil till the garden eggs are tender, and the skin can peel easily. Peeling the skin is optional
– Mash up the softened garden egg
– While boiling the garden eggs, blend your tomatoes and pepper. Chop onions
– Heat up vegetable oil in a pan, and add the onions. Fry the onions lightly and add blended tomatoes and pepper.
– Add your seasonings, if you have stock, add a cup.
– When the pepper is cooked and the water has reduced completely, add the garden egg and the fish. Cook for an additional 7 – 10 minutes with the lid on.
*the grilled garden eggs tastes good too.