Garden Egg Sauce

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.  


Recipe 
●    10 Garden Eggs

●   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)

Core ingredients

Procedure 
–    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 


Douse the boiled garden egg in cold water so it is easier to peep the skin off.

–    Mash up the  softened garden egg

Mashed garden eggs with skin on

–    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. 


Garden Egg Sauce is most popularly served with boiled yam,  you can pair  it with anything you want. Serve warm.

*the grilled garden eggs tastes good too.

Yam Pottage

Growing up i was not a huge yam pottage fan , most people call it yam porridge  . My dad cooks the best yam pottage, he made me like it. Well maybe because the man would nearly finish all the ingredients in the pantry that was meant for four pots of soup into one pot of pottage.   Before I cook yam pottage,  the yam has to be right, and by right I mean it has to be the variety that crumbles when you pierce it with a fork when it’s cooked, sweet and  preferably white Yam. I like my yam pottage to have some broth and chunky pieces of yam so I eat it with a spoon -squishy and chewy-. I really love to have vegetable in my pottage, le hubs doesn’t really  care for vegetable so I add mine separately.

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Recipe

Ingredients

•    Yam

•    Blended peppers and onion

•    Meat stock

•    Powdered Crayfish

•    Bouillon Cubes

•    Palm Oil

•    * bits of meats,  fish

Procedure

–    Peel, wash and cut yam into chunks. Add some water, salt, bouillon cubes and if you have meat stock, add the meat stock. I’ve found that yam cooked in meat stock yields great tasting yam pottage.

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–   When the yam is cooked  (you can pass a fork through )add palm oil,  blended pepper,  powdered crayfish. If you need to, you can add more water but be careful not to add too much.

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–   Add your bits of precooked meats, fish, egg or fresh prawns .

–    Stir all together and Cook on medium heat still all the ingredients are well incorporated and the broth has a slightly thick consistency.

–   *If adding vegetable,  add just before you turn off the heat. This is so as not to over cook, the heat would cook it through even after the heat has been turned off.

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